Kale Caesar Salad with Parmesan Chicken Recipe
Kale Caesar Salad with Parmesan Chicken
Serves 4
Combine a few of our premade products with fresh kale and you have a quick and delicious dinner. We prefer flat-leaf Lacinato kale (also known as Tuscan or dinosaur kale) when using in a salad as the leaves are a bit more tender. Tossing kale with the dressing ahead also helps soften the leaves.
Ingredients:
- 2 cups lacinato kale ribbons
- 3/4 cup Caesar dressing
- 2 - 4 tablespoons extra virgin olive oil
- 1 1/4 pounds chicken cutlets
- Kosher salt, to taste
- Pepper, to taste
- 1 1/2 cups croutons
- Parmesan cheese shavings
- 4 lemon wedges
Directions:
- In a large bowl, toss kale with dressing. Refrigerate until ready to serve.
- Pat chicken dry with paper towels. Season both sides with salt and pepper, to taste.
- Place a large skillet over medium-high heat. Once hot, add oil. Working in batches, carefully lay chicken in pan. Cook 2 to 3 minutes per side, until outside is golden and inside is cooked through. Transfer to cutting board. Allow to rest.
- Slice chicken. Add chicken and croutons to salad. Toss to incorporate.
- Divide salad between four shallow bowls. Sprinkle with parmesan. Garnish with lemon wedges and serve.
Nutrition:
Amount Per Serving (based on 4 servings)Calories: 570 g
Fat: 37 g
Saturated Fat: 6 g
Trans Fat: 0 g
Cholesterol: 120 mg
Sodium: 730 mg
Carbohydrates: 23 g
Fiber: 3 g
Sugar: 1 g
Added Sugars: 0 g
Protein: 39 g
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