Save to your scrapbook
Kale Caesar salad with chargrilled chicken
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
380g pack 2 chicken breast fillets
2 tsp olive oil
180g low fat natural yogurt
30g Parmigiano Reggiano, finely grated
2 anchovies in extra virgin olive oil, drained and finely chopped
2 tsp Dijon mustard
Squeeze lemon juice
200g kale, stems discarded and leaves torn
50g Cooks’ Ingredients Baked Croutons
1. Preheat a griddle pan over a high heat. Cut the chicken in half horizontally, rub the oil over the chicken breasts then grill or griddle for 4-5 minutes on each side until they are cooked through, so the juices run clear and there is no pink meat. Remove from the heat and set aside to rest.
2. Whisk the yogurt, Parmigiano Reggiano, anchovies, mustard and lemon juice in a bowl until smooth, then season. Alternatively, put all the dressing ingredients into a liquidiser and blend until smooth.
3. Add the kale and croutons and mix to coat. Slice the chicken, add to the salad and toss together, then serve.
Typical values per serving:
1 of your 5 a day; high in protein.
This recipe was first published in March 2019.