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:
covered percent of daily need
