Kale and Romaine Chicken Caesar Salad

You can never have too many main course recipes, so give Kale and Romaine Chicken Caesar Salad a try. This recipe serves 4 and costs $2.31 per serving. One serving contains 306 calories, 34g of protein, and 11g of fat. This recipe from womansday.com has 144 fans. If you have anchovy, olive oil, lemon, and a few other ingredients on hand, you can make it. Many people really liked this American dish. From preparation to the plate, this recipe takes approximately 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is super. If you like this recipe, you might also like recipes such as Grilled Chicken & Romaine Caesar Salad, Chicken Caesar Salad with Grilled Romaine, and Grilled Romaine Chicken Caesar Salad.

Servings: 4

Preparation duration: 20 minutes

 

Ingredients:

1 anchovy, finely chopped

1 lb. thin chicken cutlets

2 tsp. Dijon mustard

2 cloves garlic, finely grated

1 (5 ounce) package baby kale

kosher salt

1 lemon

1/4 oz. lowfat Greek yogurt

2 oz. whole-grain bread with seeds, torn into 1-inch pieces

1 tbsp. olive oil, plus more for the pan

1 1/2 oz. Parmesan, cut into 1/2-inch pieces, plus 1/4 cup finely grated

Pepper

1/2 large head romaine, torn into pieces

1/2 tsp. Worcestershire sauce

Equipment:

food processor

baking sheet

bowl

aluminum foil

oven

grill pan

grill

cutting board

whisk

Cooking instruction summary:

Heat oven to 375 degrees F. Line a large baking sheet with nonstick foil. In the bowl of a food processor, process the bread and Parmesan pieces to form coarse crumbs. Add the oil and pulse to combine.Drop 8 spoonfuls (about 2 tablespoons each) of the mixture onto the prepared baking sheet and for 2-inch rounds. Bake until golden brown, 7 to 9 minutes. Let cool on the baking sheet.Meanwhile, lightly oil a grill pan and heat over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and grill until cooked through, 2 to 3 minutes per side. Transfer to a cutting board and slice.Zest the lemon over a large bowl, then squeeze in the juice (you should have about 2 teaspoons zest and 3 tablespoons juice). Add the garlic, anchovy, mustard, Worcestershire sauce, grated Parmesan, and 1/2 teaspoon pepper and whisk to combine. Whisk in the yogurt.Add the lettuce to the dressing and toss to coat. Fold in the chicken and kale and serve with the Parmesan crisps.

 

Step by step:


1. Heat oven to 375 degrees F. Line a large baking sheet with nonstick foil. In the bowl of a food processor, process the bread and Parmesan pieces to form coarse crumbs.

2. Add the oil and pulse to combine.Drop 8 spoonfuls (about 2 tablespoons each) of the mixture onto the prepared baking sheet and for 2-inch rounds.

3. Bake until golden brown, 7 to 9 minutes.

4. Let cool on the baking sheet.Meanwhile, lightly oil a grill pan and heat over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and grill until cooked through, 2 to 3 minutes per side.

5. Transfer to a cutting board and slice.Zest the lemon over a large bowl, then squeeze in the juice (you should have about 2 teaspoons zest and 3 tablespoons juice).

6. Add the garlic, anchovy, mustard, Worcestershire sauce, grated Parmesan, and 1/2 teaspoon pepper and whisk to combine.

7. Whisk in the yogurt.

8. Add the lettuce to the dressing and toss to coat. Fold in the chicken and kale and serve with the Parmesan crisps.


Nutrition Information:

Quickview
305k Calories
33g Protein
10g Total Fat
19g Carbs
60% Health Score
Limit These
Calories
305k
15%

Fat
10g
16%

  Saturated Fat
3g
19%

Carbohydrates
19g
7%

  Sugar
5g
6%

Cholesterol
80mg
27%

Sodium
613mg
27%

Get Enough Of These
Protein
33g
68%

Vitamin K
337µg
321%

Vitamin A
12815IU
256%

Vitamin C
157mg
190%

Vitamin B3
14mg
70%

Selenium
46µg
67%

Vitamin B6
1mg
65%

Phosphorus
427mg
43%

Folate
167µg
42%

Manganese
0.8mg
40%

Copper
0.69mg
34%

Potassium
1045mg
30%

Calcium
246mg
25%

Vitamin B5
2mg
22%

Magnesium
86mg
22%

Vitamin B2
0.35mg
21%

Fiber
5g
20%

Vitamin B1
0.29mg
19%

Iron
2mg
15%

Vitamin E
2mg
14%

Zinc
1mg
12%

Vitamin B12
0.36µg
6%

Vitamin D
0.17µg
1%

covered percent of daily need
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