Kale Caesar Salad with Lemon-Rosemary Chicken | Midwest Living
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Kale Caesar Salad with Lemon-Rosemary Chicken

Kale Caesar Salad with Lemon-Rosemary Chicken

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  • Makes: 12 servings
  • Hands On 30 mins
  • Total Time 4 hrs

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This spin on a classic Caesar salad trades kale and almonds for lettuce and croutons. The recipe comes from the Chowgirls Killer Catering cookbook

Ingredients

    Chicken:
  • 6 boneless, skinless chicken thighs (about 2 pounds), cut in half
  • 3 tablespoons plus 1/3 cup olive oil, divided
  • 3 teaspoons lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon chopped rosemary
  • 1 tablespoon minced garlic
  • Kosher salt
  • Black pepper
  • Nonstick spray or vegetable oil
  • 1 bunch kale, stems removed, cut into 1/2-inch strips
  • 3 tablespoons white wine vinegar
  • 1 teaspoon anchovy paste (optional)
  • 1 pasteurized egg yolk or 1 tablespoon olive oil
  • 1/4 teaspoon garlic powder
  • 1/2 cup sliced almonds, chopped
  • 1/4 cup grated Parmesan cheese

Directions

  1. For chicken: In a medium bowl or a large zip-top plastic bag set in a shallow dish, combine chicken, 3 tablespoons olive oil, lemon zest and juice, rosemary, garlic, 11/2 teaspoons kosher salt and 1/2 teaspoon pepper. Toss well to combine ingredients and coat chicken. Chill, covered, for 2 to 4 hours.
  2. Preheat broiler. Arrange chicken on a lightly greased, broiler-safe pan; broil 4 to 6 inches from heat until cooked through (170 degrees ), 10 to 15 minutes, turning once. (Or prepare a gas or charcoal grill for direct cooking over medium heat. Grill chicken until well-marked and cooked through, about 10 minutes on each side.) Let chicken rest for 5 minutes, then cut into strips.
  3. For dressing: In a small bowl, whisk together the remaining 1/3 cup olive oil, vinegar, anchovy paste (if using), egg yolk, garlic powder, salt and pepper. Continue whisking until dressing has thickened.
  4. Place kale in a large bowl; drizzle with dressing. Using your hands, rub leaves until they are well-coated. Set aside at room temperature for at least 1 hour to ensure that kale is tender. Before serving, add chicken, sliced almonds and Parmesan cheese.

Nutrition Facts

(Kale Caesar Salad with Lemon-Rosemary Chicken)

Servings Per Recipe 12, fiber (g) 1, Trans fatty acid (g) 0, pro. (g) 17, sugar (g) 1, Polyunsaturated fat (g) 2, Monounsaturated fat (g) 9, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 5, Cobalamin (Vit. B12) (µg) 1, Folate (µg) 41, vit. C (mg) 30, vit. A (IU) 2421, Riboflavin (mg) 0, Thiamin (mg) 0, cal. (kcal) 224, Fat, total (g) 16, chol. (mg) 88, sat. fat (g) 3, Potassium (mg) 345, sodium (mg) 392, iron (mg) 1, calcium (mg) 71, carb. (g) 4

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