Kale puts a new spin on your classic caesar salad, with a lightened-up (but equally garlicky!) dressing and ample protein to boot.
16 oz boneless, skinless chicken breasts
2 large cloves garlic, divided
1/4 tsp each sea salt and ground black pepper
1 bunch kale, chopped
1/2 tsp fresh lemon juice
1/2 tsp olive oil
2 slices sprouted grain bread (TIP: For best results, let bread dry out overnight.)
1 shallot, minced
1 cup jarred artichoke hearts (water-packed), drained and chopped
1 tbsp raw unsalted pine nuts
2 large cloves garlic
3 tbsp fresh lime juice
2 tbsp fresh lemon juice
2 tbsp rice vinegar
1 1/2 tbsp extra-virgin olive oil
1 tbsp grated Parmesan cheese
2 tsp dry mustard
1/2 tsp low-sodium soy sauce
1/4 tsp ground black pepper
1/8 tsp ground cayenne pepper
Fill a large pot with water. Add chicken, 1 clove garlic, salt and black pepper. Bring to a boil, reduce heat to a gentle simmer, cover and cook for 5 minutes. Turn off heat and let stand, covered, until chicken is cooked through, 12 to 14 minutes. Drain and let cool slightly. With two forks, shred chicken.
Meanwhile, fill a large shallow pot with 1/2 inch water. Bring to a simmer, reduce heat to medium and add kale. Drizzle lemon juice over kale and cook for 5 minutes. Fill a large bowl with ice water. Add kale to bowl until cool. Drain and let dry.
Prepare croutons: Arrange an oven rack in top position. Preheat broiler to high. In a small bowl, combine 1/2 tsp olive oil and 1 clove garlic, halved. Rub garlic on both sides of bread. Arrange bread on a baking sheet and broil on top oven rack, turning once, until golden. Cut each slice into 4 triangles.
Prepare dressing: In a food processor, purée dressing ingredients and 2 tsp water until creamy.
In a large bowl, combine kale, shallot, artichokes, chicken and nuts. Add dressing and toss to coat. Top Kale Chicken Caesar Salad with croutons.
Serving Size: 3 oz chicken, 3 cups salad, 2 croutons
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