Fast and healthy kale caesar salad recipe! Tender greens tossed in light lemon-anchovy dressing and topped with chicken and croutons.
ingredient
- 1 pound boneless skinless chicken breasts
- kosher salt, for seasoning
- black pepper, for seasoning
- 1 tablespoon olive oil
- 8 cups kale leaves, thinly sliced, ribs and stems removed
- 3 tablespoons lemon juice, fresh
- zest of 2 lemons
- 2 tablespoons dijon mustard
- 2 teaspoons anchovy paste
- 2 cloves garlic, finely minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup extra-virgin olive oil
- ½ cup parmesan cheese, finely grated
Directions
- Heat oil over medium-high heat in a large pan or skillet.
- Pound chicken to an even thickness, about ½-inch thick. Season both sides with salt and pepper.
- Place in the skillet and cook for 5 to 8 minutes on each side, or until chicken are cooked through (165°F internal temperature).
- Allow the pieces to rest on a cutting board, then slice into thin strips.
- In a large bowl, whisk together 3 tablespoons lemon juice, mustard, anchovy paste, garlic, salt, and pepper.
- While whisking, slowly drizzle in olive oil. Add more lemon juice as desired.
- Place the kale in a large mixing bowl and toss with dressing.
- Add cheese, chicken, and croutons. Toss and serve.
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