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

Source: Midwest Living


Recipe Summary

30 mins
4 hrs




Instructions Checklist
  • 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, 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper. Toss well to combine ingredients and coat chicken. Chill, covered, for 2 to 4 hours.

  • Preheat broiler. Arrange chicken on a lightly greased, broiler-safe pan; broil 4 to 6 inches from heat until cooked through (170°), 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.

  • 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.

  • 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

224 calories; fat 16g; cholesterol 88mg; saturated fat 3g; carbohydrates 4g; mono fat 9g; poly fat 2g; insoluble fiber 1g; sugars 1g; protein 17g; vitamin a 2421.3IU; vitamin c 30.3mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 4.6mg; vitamin b6 0.4mg; folate 41mcg; vitamin b12 0.5mcg; sodium 392mg; potassium 345mg; calcium 71mg; iron 1.3mg.