Kale Chicken Caesar Salad

Ingredients

Salad Base

• 4 cups lacinato kale, chopped

• 2 1/2 cups romaine hearts, chopped

Chicken

• 16 oz chicken breast

• 1 1/2 tbsp Worcestershire sauce

• 1 lemon, zested

GF Croutons

• 1 1/2 slice gluten free bread, sliced

• 1 spray avocado oil spray

• 1 1/2 tsp Italian herbs

Caesar Dressing

• 3/4 cup avocado mayo

• 1/2 cup parmesan cheese, shredded

• 2 cloves garlic

• 1 tsp anchovy paste

• 1 1/2 tbsp lemon juice

• 1 tsp dijon mustard

• 1 tsp Worcestershire sauce

• salt and pepper, to taste

Instructions

1. Preheat oven to 400º.

2. Butterfly chicken, season, and sear in an oiled pan over medium heat. Flip and cook through. Rest 10 minutes, then slice.

3. Toss bread cubes with oil and Italian herbs. Bake at 400°F for 8 minutes until crisp.

4. Blend all dressing ingredients with an immersion blender. Portion into ramekins.

5. Massage kale with a bit of lemon juice to soften, then mix with romaine.

6. Portion greens, top with chicken, and include dressing on the side. Store croutons separately in a ziplock bag.

Serves: 4 Time: 30 minutes Calories: 347 Protein: 28g Carbs: 11g Fat: 21g