July Recipe of the Month: Kale Caesar Salad with Grilled Chicken

July Recipe of the Month: Kale Caesar Salad with Grilled Chicken

Kale Caesar Salad with Grilled Chicken

Kale is one of the healthiest greens you can eat. Our garden puts out a steady stream of this delicious leafy veggie all summer long. We are always looking for a new way to consume more and here is a delicious way to enjoy a summer dinner. 


1/4 c. grated Parmesan cheese, plus more for serving
1/4 c. 2% Greek Yogurt
Juice of 2 lemons, divided
2 anchovy fillets
1/2 tsp. Worcestershire sauce
1 Garlic clove, minced
3 tbsp Extra-Virgin Olive Oil, divided
Kosher Salt and Black Pepper to taste
4 (4-5oz) Chicken Breasts
1 Large Bunch Kale (or 2 sm. bunches), cleaned and thinly sliced


1. In a mini food processor, combine Parmesan cheese, Greek yogurt, 1/4 cup lemon juice, anchovies (or anchovy paste), Worcestershire sauce, and garlic then pulse. With the motor running, add 2 Tbsp olice oil and puree until smooth. Season with salt and pepper.
2. Heat a grill or grill pan over high heat. Season chicken with salt and pepper and rub with olive oil. Grill until golden and cooked through, 7-8 minutes per side. Pour remaining lemon juice over chicken breasts and transfer to a cutting board. Let rest 5 minutes, then slice into thin strips.
3. In a large bowl, toss kale and tomatoes. Add half the Caesar dressing and taste, adding more if desired.
4. Divide salad among 4 plates and top with grilled chicken and more Parmesan. 

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