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Kale chicken Caesar salad


Serves: 1
timePrep time: 20 mins
timeTotal time:
Kale chicken Caesar salad
Recipe photograph by Rob Streeter

Kale chicken Caesar salad

This light, protein-filled lunch is packed with punchy flavours

Serves: 1
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
461Kcal
Fat
18gr
Saturates
6gr
Carbs
22gr
Sugars
7gr
Fibre
7gr
Protein
49gr
Salt
1gr

Anna Glover

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

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

  1. Pour boiling water over the kale in a heatproof bowl. Leave to stand for 10 minutes to soften.
  2. 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.
  3. 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.
  4. 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.

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