Ingredients
- Chicken Breast: 2 boneless, skinless breasts
- Kale: 4 cups chopped
- Caesar Dressing: 1/4 cup
- Parmesan Cheese: 1/4 cup freshly grated
- Pine Nuts: 2 tablespoons
- Lemon: 1/2, squeezed
Instructions
- Preheat Your Equipment: Preheat your grill to medium-high heat or heat a grill pan on the stove.
- Combine Ingredients: Chop the kale into bite-sized pieces and place it in a large bowl. Squeeze lemon juice over the kale to enhance its flavor.
- Prepare Your Cooking Vessel: Season the chicken breasts with olive oil, salt, and pepper. Grill the chicken for 6-8 minutes per side or until fully cooked. Let it rest for a few minutes before slicing.
- Assemble the Dish: Slice the grilled chicken and add it to the kale. Drizzle with Caesar dressing, then toss to combine.
- Cook to Perfection: Grill the chicken until it reaches an internal temperature of 165°F. Rest before slicing to ensure juiciness.
- Finishing Touches: Sprinkle freshly grated Parmesan cheese and pine nuts over the salad.
- Serve and Enjoy: Serve immediately, garnished with additional Parmesan or a squeeze of lemon if desired.
Notes
- For extra crunch, try adding croutons or avocado.
- If you’re prepping ahead, store the dressing separately from the salad components to keep everything fresh.
- To make it vegetarian, swap the chicken for roasted chickpeas or tofu.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilled
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 70mg
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