Kale Caesar Salad

Name: Kale Caesar Salad
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: American
Ingredients: 4 cup Lacinato Kale (4 cups chopped lacinato/tuscan kale); 4 cup Romaine Lettuce (4 cups chopped romaine lettuce); ⅓ cup Pumpkin Seeds (1/3 cup pumpkin seeds); ⅓ cup Chickpeas (1/3 cup crispy chickpeas + 1 – 15oz can chickpeas, drained, rinsed, and dried with kitchen towel — up to 15); ⅓ cup Red Onion (1/3 cup thinly sliced red onion); 1 pinch Lemon (zest of one lemon); ¾ cup Parmesan Cheese (1/4 cup shaved parmesan cheese + 1/2 cup grated parmesan cheese); ⅓ cup Greek Yogurt (1/3 cup whole milk Greek yogurt); ⅓ cup Tahini (1/3 cup tahini); ⅓ cup Water (1/3 cup water); 2 cloves Garlic (2 cloves garlic, finely minced or pressed); 1 piece Lemon Juice (juice of 1 large lemon); 1 tbsp Worcestershire Sauce (1 tablespoon Worcestershire sauce); ½ tsp Dijon Mustard (1/2 teaspoon dijon mustard); ½ tsp Black Pepper (1/4 teaspoon cracked black pepper + 1/4 teaspoon pepper); 1 ½ tsp Table Salt (1/2 teaspoon salt + salt and pepper to taste + 1 teaspoon salt); 2 ½ tbsp Olive Oil (1 1/2 tablespoons olive oil + 1 tablespoon olive oil); 1 ½ tsp Garlic Powder (1 teaspoon garlic powder + 1/2 teaspoon garlic powder); 1 tsp Onion Powder (1/2 teaspoon onion powder + 1/2 teaspoon onion powder); 1 lb Chicken Breast (1 pound boneless, skinless chicken breast (split in half lengthwise))

Kale Caesar Salad - Lunch And Dinner (Middle Eastern)

60 minAmerican

Servings4

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Egg Free

Ingredients

For 4 servings

Lacinato Kale4 cup · 4 cups chopped lacinato/tuscan kale
Romaine Lettuce4 cup · 4 cups chopped romaine lettuce
Pumpkin Seeds⅓ cup · 1/3 cup pumpkin seeds
Chickpeas⅓ cup · 1/3 cup crispy chickpeas + 1 – 15oz can chickpeas, drained, rinsed, and dried with kitchen towel — up to 15
Red Onion⅓ cup · 1/3 cup thinly sliced red onion
Lemon1 pinch · zest of one lemon
Parmesan Cheese¾ cup · 1/4 cup shaved parmesan cheese + 1/2 cup grated parmesan cheese
Greek Yogurt⅓ cup · 1/3 cup whole milk Greek yogurt
Tahini⅓ cup · 1/3 cup tahini
Water⅓ cup · 1/3 cup water
Garlic2 cloves · 2 cloves garlic, finely minced or pressed
Lemon Juice1 piece · juice of 1 large lemon
Worcestershire Sauce1 tbsp · 1 tablespoon Worcestershire sauce
Dijon Mustard½ tsp · 1/2 teaspoon dijon mustard
Black Pepper½ tsp · 1/4 teaspoon cracked black pepper + 1/4 teaspoon pepper
Table Salt1 ½ tsp · 1/2 teaspoon salt + salt and pepper to taste + 1 teaspoon salt
Olive Oil2 ½ tbsp · 1 1/2 tablespoons olive oil + 1 tablespoon olive oil
Garlic Powder1 ½ tsp · 1 teaspoon garlic powder + 1/2 teaspoon garlic powder
Onion Powder1 tsp · 1/2 teaspoon onion powder + 1/2 teaspoon onion powder
Chicken Breast1 lb · 1 pound boneless, skinless chicken breast (split in half lengthwise)

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Steps

1Make the crispy chickpeas!
2Preheat oven to 400 degrees and line a large baking sheet parchment paper. Spread the chickpeas onto the baking sheet and drizzle on the olive oil. Toss the chickpeas until coated in oil. Roast the chickpeas at 400 degrees for 30-35 minutes, stirring every 10 minutes, or until the chickpeas are crispy and deep golden brown. Remove the chickpeas from the oven and immediately season them with the salt, pepper, garlic powder, and onion powder. Toss until well coated.
3Make the tahini caesar dressing! Add the Greek yogurt and tahini to a mixing bowl and whisk together until well combined. Next, slowly stream the water into the tahini mixture while whisking until well combined. Next, whisk in the lemon juice, Worcestershire sauce, dijon mustard, crack black pepper, and salt. Lastly, fold in the grated parmesan cheese. Adjust the salt, pepper, and lemon juice to taste. If you would like the dressing to be a thinner, add an additional tablespoon of water at a time until it reaches the desired consistency.
4Add the chopped kale and chopped romaine to large mixing bowl. Toss with a few spoonfuls of caesar dressing until well coated. Top the salad with pumpkin seeds, sliced red onion, crispy chickpeas, lemon zest, and shaved parmesan cheese. Set aside while you make the chicken.
5Season the chicken breast on both sides with salt, garlic powder, onion powder, and pepper. Heat a skillet over medium-high heat. Once hot, add the olive oil and then add the chicken breast. Cook for 5 minutes per side until the chicken is golden brown and internal temperature is 165 degrees. Let the chicken rest for five minutes before slicing.
6Top the salad with the warm chicken and serve.