Name: Chicken Kale Caesar Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 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; 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

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:

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:

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.
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:

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.
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:

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.

Author: Rosie
Prep Time: 15
Cook Time: 10