Kale chicken caesar salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 skinless chicken breasts, butterflied
- olive oil
- 2 anchovies, chopped
- 1/2 clove garlic, crushed
- 2 tbsp fat-free Greek yogurt
- 4 tbsp parmesan or grana padano
- 1 tbsp lemon juice
- 150g kale, stalks removed and roughly chopped
- to serve toasted ciabatta
Method
- STEP 1
Heat a grill pan to very hot, and rub the chicken with 1 tsp oil. Char the chicken for 3 minutes on each side or until cooked. Rest under foil.
- STEP 2
Whizz the anchovies, garlic, yogurt, half the parmesan and lemon juice in a small blender with 1 tsp oil and season. Add a splash of water to loosen the dressing. Tip the kale into a bowl and toss with 1/2 tsp oil rubbing it in with your hands until coated.
- STEP 3
Divide between two plates, slice the chicken and add to the salad. Sprinkle with the remaining parmesan, and the dressing.
