AuthorMike EgrieCategory, DifficultyIntermediate
Crispy Kale Caesar Salad with Roasted Chicken Breast
Yields4 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
 3 tbsp dijon mustard
 1 tbsp chopped fresh basil
 1 lb boneless, skinless chicken breasts
 3 cups loosely packed baby kale
 2 tbsp olive oil
 2 slices 100% whole wheat bread, cut into ½-inch cubes
 9 oz chopped hearts of romaine
 ¼ cup creamy caesar yogurt dressing
 2 tbsp grated parmesan cheese
1

Preheat oven to 350°. Spray 2 rimmed baking pans with cooking spray. In medium bowl, stir mustard and basil; add chicken and turn to coat. Place chicken on 1 prepared pan; roast 25 minutes or until internal temperature reaches 165°. Transfer to cutting board; loosely cover with foil and let stand 5 minutes.

2

In large bowl, toss kale and 1 tablespoon oil; spread on remaining prepared pan and sprinkle with salt and pepper to taste. Roast 15 minutes or until edges are crispy.

3

In same large bowl, toss bread and remaining 1 tablespoon oil; transfer to same pan and sprinkle with salt and pepper to taste. Bake 10 minutes or until golden brown and crispy.

4

Slice chicken. In large bowl, toss romaine and dressing. Evenly divide into 4 bowls; top with cheese, chicken, kale and croutons.

Make it a meal: Sprinkle 1 cup of roasted chickpeas over the top and add your favorite vegetables to power up this classic salad.

Ingredients

 3 tbsp dijon mustard
 1 tbsp chopped fresh basil
 1 lb boneless, skinless chicken breasts
 3 cups loosely packed baby kale
 2 tbsp olive oil
 2 slices 100% whole wheat bread, cut into ½-inch cubes
 9 oz chopped hearts of romaine
 ¼ cup creamy caesar yogurt dressing
 2 tbsp grated parmesan cheese

Directions

1

Preheat oven to 350°. Spray 2 rimmed baking pans with cooking spray. In medium bowl, stir mustard and basil; add chicken and turn to coat. Place chicken on 1 prepared pan; roast 25 minutes or until internal temperature reaches 165°. Transfer to cutting board; loosely cover with foil and let stand 5 minutes.

2

In large bowl, toss kale and 1 tablespoon oil; spread on remaining prepared pan and sprinkle with salt and pepper to taste. Roast 15 minutes or until edges are crispy.

3

In same large bowl, toss bread and remaining 1 tablespoon oil; transfer to same pan and sprinkle with salt and pepper to taste. Bake 10 minutes or until golden brown and crispy.

4

Slice chicken. In large bowl, toss romaine and dressing. Evenly divide into 4 bowls; top with cheese, chicken, kale and croutons.

Crispy Kale Caesar Salad with Roasted Chicken Breast
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