Chicken Kale Caesar Salad with Croutons

Jessica Gavin

Ready in: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4

Ingredients

  • 2 teaspoons anchovy paste
    Pasta and Rice;Canned and Jarred
  • ? teaspoon black pepper
    Spices and Seasonings
  • ½ teaspoon black pepper
    Spices and Seasonings
  • Freshly ground black pepper, for seasoning
    Produce
  • 2 tablespoons Dijon mustard
    Condiments
  • 2 cloves garlic, finely minced
    Produce
  • 8 cups thinly sliced kale leaves, ribs and stems removed (Tuscan/Lacinato/Dinosaur kale recommended)
    Produce
  • ¼ teaspoon kosher salt
    Spices and Seasonings
  • ½ teaspoon kosher salt
    Spices and Seasonings
  • Kosher salt, for seasoning
    Spices and Seasonings
  • 3 to 4 tablespoons fresh lemon juice
    Produce
  • Zest of 2 lemons
    Produce
  • ½ cup extra-virgin olive oil
    Oil, Vinegar, Salad Dressing
  • 1 tablespoon olive oil
    Oil, Vinegar, Salad Dressing
  • ½ cup finely grated Parmesan cheese
    Cheese
  • 2 cups torn pieces of rustic whole grain bread (sliced to ¼ inch, torn to 1-inch pieces)
    Bakery/Bread
  • 2 skinless, boneless chicken breasts (about 1 pound), pounded to even thickness about ½-inch thick
    Meat

Steps

  • Preheat oven to 375F. Thinly slice bread into -inch slices and tear into smaller pieces for a rustic look.
  • Transfer bread to a large bowl,
  • Drizzle with olive oil, tossing the bread to coat.
  • Add salt and pepper and toss.
  • Spread the croutons on a baking sheet so that they are not longer touching.
  • Bake for 5 minutes, toss and stir.
  • Bake another 5 minutes and check for doneness. Depending on the size of the bread and how browned you want them, they may need another 5 minutes or so. Allow to cool. Meanwhile, make the chicken.
  • Heat oil over medium-high heat in a large pan or skillet. Season both sides of the chicken breasts with salt and pepper.
  • Place chicken breasts in skillet and cook for 5-8 minutes on each side, or until chicken are cooked through (165F internal temperature). Allow to rest on a serving a cutting board. Slice into thin pieces.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 large mixing bowl and toss with dressing.
  • Add cheese, chicken and croutons. Toss and serve.

Nutrition

  • Calories: 633.0  cal  (31.65%)
  • Fat: 43.72  g  (67.27%)
  • Saturated Fat: 9.83  g  (61.45%)
  • Carbohydrates: 26.28  g  (8.76%)
  • Sugar: 8.05  g  (8.94%)
  • Cholesterol: 83.62  mg  (27.87%)
  • Sodium: 1263.83  mg  (54.95%)
  • Protein: 37.56  g  (75.11%)
  • Vitamin K: 967.92  µg  (921.83%)
  • Vitamin C: 266.1  mg  (322.55%)
  • Vitamin A: 15861.38  IU  (317.23%)
  • Copper: 2.09  mg  (104.31%)
  • Vitamin B3: 15.23  mg  (76.17%)
  • Vitamin B6: 1.48  mg  (74.06%)
  • Selenium: 45.15  µg  (64.5%)
  • Manganese: 1.09  mg  (54.41%)
  • Phosphorus: 492.27  mg  (49.23%)
  • Vitamin E: 5.95  mg  (39.68%)
  • Calcium: 380.68  mg  (38.07%)
  • Potassium: 1330.25  mg  (38.01%)
  • Magnesium: 117.08  mg  (29.27%)
  • Vitamin B2: 0.42  mg  (24.97%)
  • Folate: 93.69  µg  (23.42%)
  • Vitamin B1: 0.32  mg  (21.37%)
  • Vitamin B5: 2.12  mg  (21.18%)
  • Iron: 3.62  mg  (20.13%)
  • Zinc: 2.12  mg  (14.15%)
  • Fiber: 2.76  g  (11.06%)
  • Vitamin B12: 0.4  µg  (6.72%)
  • Vitamin D: 0.23  µg  (1.51%)

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