Caesar salads don’t exactly have a reputation for being healthy. Hiding between leaves of lettuce are often tons of cheese, white-bread croutons and thick, heavy dressing. In this healthier version, we swapped out romaine for nutrient-dense kale, did away with the croutons, and tossed in crunchy roasted chickpeas instead. The dressing has so much flavor and creaminess, you won’t even realize most of the cheese was cut out of it. A juicy grilled chicken breast rounds out this salad for a complete meal that’s worthy of your tastebuds.
Kale Chicken Caesar Salad Recipe
Total time: 15 minutes
2 anchovy fillets
1 garlic clove, finely minced
2 tablespoons olive oil
1/4 cup plain nonfat Greek yogurt
2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
1/2 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
5 cups chopped kale
1 (14-ounce) can hearts of palm, rinsed and thinly cut crosswise
1 apple, cored and thinly sliced
1/2 cup roasted chickpeas
1/4 cup grated Parmesan cheese
12 ounces grilled or baked chicken breast, sliced
- With a mortar and pestle or a spoon and bowl, smash the anchovy, garlic and oil into a paste. Whisk in the yogurt, mustard, vinegar, lemon juice, pepper and salt.
- Place kale in a large bowl and add the dressing. Massage the kale with clean hands until the leaves start to soften. Add hearts of palm and apple to the bowl; toss to coat. Divide among 4 plates and top with chickpeas, cheese and chicken.