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 pound chicken cutlets
- Kosher salt (to taste)
- Pepper (to taste)
- 1 1/2 cup 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
- Fat: 37.0 g
- Saturated Fat: 6.0 g
- Trans Fat: 0.0 g
- Cholesterol: 120.0 mg
- Sodium: 730.0 mg
- Carbohydrates: 23.0 g
- Fiber: 3.0 g
- Added Sugars: 0.0 g
- Sugar: 1.0 g
- Protein: 39.0 g