Poached Chicken and Kale Caesar Salad
Allow about 30 minutes for this American salad, which makes 4 servings. It is built around chicken breast, kale and Parmesan cheese. The cooking is mostly simmering and blending. With 32 g of protein per serving (about 350 calories), it is a filling option.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 350 kcal
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Ingredients
For 4 servings
- 600 gchicken breast
- 300 gkale
- 60 gParmesan cheese
- 80 gGreek yogurt
- 1lemon
- 2 clovesgarlic
- 3anchovy fillets
- 2 tbspolive oil
Instructions
- Bring a pot of salted water to a gentle simmer. Add chicken breasts and poach for 15-18 minutes at a low simmer until cooked through. Remove and let rest before slicing.
- Remove tough stems from the kale and tear leaves into bite-sized pieces. Massage the kale with a drizzle of olive oil for 2 minutes until it softens and turns bright green.
- Make the dressing by blending Greek yogurt, minced anchovy fillets, minced garlic, lemon juice, remaining olive oil, and half the grated Parmesan until smooth.
- Toss the kale with the Caesar dressing. Top with sliced poached chicken and shave the remaining Parmesan over the salad.
Nutrition per serving
- Calories
- 350 kcal
- Protein
- 32 g
- Fat
- 18 g
- Carbs
- 14 g
Approximate values for one serving.
About this recipe
- Cuisine: American
- Dish type: Salad
- In cookbook: Healthy & Light
