Kale chicken Caesar salad
Serves: 1
![Kale chicken Caesar salad](/uploads/media/720x770/07/7717-Kale-chicken-Caesar-salad.jpg?v=1-0)
Recipe photograph by Rob Streeter
Kale chicken Caesar salad
Recipe by Anna Glover
This light, protein-filled lunch is packed with punchy flavours
Serves: 1
See more recipes
Nutritional information (per serving)
Calories
461Kcal
Fat
18gr
Saturates
6gr
Carbs
22gr
Sugars
7gr
Fibre
7gr
Protein
49gr
Salt
1gr
![Anna Glover](/uploads/media/100x100/05/165-anna480.jpg?v=1-0)
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
![Anna Glover](/uploads/media/100x100/05/165-anna480.jpg?v=1-0)
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 150g shredded kale
- 2 tsp olive oil
- 1 small garlic clove, crushed
- zest and juice of ½ lemon
- 30g leftover bread (any kind – ciabatta or farmhouse work well), roughly torn into chunky croutons
- 1 cooked skinless chicken breast (about 100g), sliced or shredded
- 4 tbsp low-fat natural yogurt
- 15g Parmesan, finely grated, plus shavings to serve
- 1 brown anchovy fillet, finely chopped, plus extra to serve (optional)
Step by step
- Pour boiling water over the kale in a heatproof bowl. Leave to stand for 10 minutes to soften.
- Meanwhile mix the oil, most of the garlic, the lemon zest and some seasoning together. Toss in the bread to coat in the oil. Heat a frying pan and fry the croutons until golden and crunchy. Remove to a plate. Add the chicken to the pan and fry for a few minutes to warm through.
- Drain the kale really well, then pat dry with kitchen paper. Dry the bowl quickly, add a squeeze of lemon juice, the yogurt, Parmesan, chopped anchovy and the small amount of leftover garlic with some seasoning. Whisk well. Add another squeeze of lemon if you like.
- Toss the blanched kale and chicken to coat in the dressing then transfer to a plate or bowl. Top with croutons, a few Parmesan shavings and extra anchovies, if you like, before digging in.