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Kale Caesar Salad with Grilled Chicken

Kale Caesar Salad with Grilled Chicken

This hearty and nutritious twist on the classic Caesar salad features tender grilled chicken paired with crisp kale instead of traditional romaine. The kale is massaged for a softer texture and tossed with a creamy, tangy Greek yogurt Caesar dressing. Topped with shaved Parmesan and crunchy whole-grain croutons, this salad is a satisfying meal packed with protein and bold flavor.

Ingredients

  • 1/4 c. freshly grated Parmesan, plus more for serving
  • 1/4 c. 2% Greek yogurt
  • Juice of 2 lemons, divided
  • 2 anchovy fillets
  • 1/2 tsp. Worcestershire sauce
  • 1 Garlic clove, minced
  • 3 tbsp. extra-virgin olive oil, divided
  • kosher salt
  • Freshly ground black pepper
  • 4 4-oz. chicken breasts
  • 1 large bunch Tuscan kale, cleaned and thinly sliced
  • 1/2 pt. red grape tomatoes

Instructions

Steps:

  1. In a mini food processor, combine Parmesan, Greek yogurt, ¼ cup lemon juice, anchovy paste (or anchovies), Worcestershire sauce, and garlic and pulse. Add 2 tablespoons olive oil and puree until smooth with the motor running. Season with salt and pepper.
  2. Heat a grill or grill pan over high heat. Season chicken with salt and pepper and rub with olive oil. Grill until golden and cooked through, 7 to 8 minutes per side, then pour remaining lemon juice over chicken breasts and transfer to a cutting board. Let rest 5 minutes, then slice into thin strips.
  3. In a large bowl, toss kale and tomatoes. Add half the Caesar dressing and taste, adding more if desired.
  4. Divide salad among 4 plates and top with grilled chicken and more Parm.
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