Chicken and Kale Caesar Salad
We tried out this recipe a few nights ago and really liked it. The homemade caesar dressing is really easy to make and quite tasty. I’d make it and use it on other salads as well. We grilled our chicken, but you could also use rotisserie chicken or baked. Whatever is easiest and whatever you prefer! This recipe makes enough for four salads which is perfect for us. Two dinners and two lunches. If you want any leftovers, just be sure to only put the dressing on your individual salad so the salad fixings stay fresh for the next day. This recipe has been slightly adapted from one I found on Pinterest by Delish.com.
PrintChicken and Kale Caesar Salad
A tasty and filling salad favorite using kale.
Ingredients
- 2 large chicken breasts, cooked
- 1 large bunch of kale, chopped
- 2 cups cherry or grape tomatoes, sliced in half
- juice of 2 lemons
- 2 garlic cloves
- 1/2–1 tsp Worcestershire sauce
- 1 1/2 tsp anchovy paste (or 2–3 anchovy filets, finely chopped)
- 1/4 cup 2% greek yogurt
- 2 TBL olive oil
- 1/4 cup shredded or shaved parmesan (additional for topping)
- salt and pepper to taste
Instructions
In a mini food processor or small blender, combine parmesan, greek yogurt, 1/4 cup lemon juice, anchovy paste, Worcestershire sauce, garlic and olive oil. Blend until smooth. Add salt and pepper to taste.
Divide the chopped kale and sliced tomatoes among 4 plates. Evenly top with sliced or shredded chicken. Add desired amount of dressing to each serving and top with a little extra parmesan.
Notes
I added in a bit of chopped romaine to mine just because I had some extra on hand and I really enjoyed the addition. If you have extra dressing, it can be stored in an airtight container for a few days in the refrigerator.
