Ingredients
Scale
- 2 boneless, skinless chicken thighs or breasts cut into bite-size pieces
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2–3 tablespoons canola oil
- 1 bunch kale leaves (removed from stems)
- 3 radishes
- 1/2 tablespoon red wine vinegar
- 2 tablespoons grated parmesan cheese
- 2 tablespoons slivered almonds
- croutons if desired
Reduced-Fat Caesar Dressing
- 3 tablespoons low-fat mayonnaise
- 1–1/2 tablespoons red wine vinegar
- 2 tablespoons grated parmesan cheese
- 1 garlic clove minced
- salt and pepper to taste
Instructions
Prepare the Dressing:
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In a small bowl, combine the mayonnaise, 1-1/2 tablespoons red wine vinegar, 2 tablespons Parmesan cheese, and minced garlic. Season to taste with salt and pepper.
Prepare the Vegetables:
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Remove the stems from the kale and discard. Roughly chop the leaves and place in a large bowl. Pour 3/4 of the dressing over the kale and toss to coat. Using your hands, massage the kale for 3-4 minutes to soften. Refrigerate until ready to serve.
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Thinly slice the radishes and place in a small bowl and toss with 1/2 tablespoon red wine vinegar. Season with salt and pepper, and set aside to marinate.
Prepare the Chicken:
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Place chicken in a reusable container with a lid or a ziplock bag with 2 tablespoons flour and 1/4 teaspoon each of salt and pepper. Toss to coat chicken.
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Add 2-3 tablespoons canola oil to a non-stick skillet and heat over medium-high heat. Cook the dredged chicken, turning occasionally, 7 to 9 minutes, or until browned on all sides and cooked through. Drain on paper towels.
Assemble the Salad:
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Add the cooked chicken to the kale salad and sprinkle with almonds. Add remaining dressing. Toss to combine, and serve garnished with remaining 2 tablespoons Parmesan cheese and croutons, if desired.
Notes
- To further reduce the calorie count and make this recipe gluten free, skip the breading on the chicken. Season the chicken with salt and pepper, and brown in a small amount of oil. Diced, grilled chicken works great too!
- This recipe was adapted from Blue Apron.
- Prep Time: 15
- Cook Time: 10