Kale Buttermilk Caesar Salad with Chicken

This hearty dinner salad is extra satisfying thanks to a creamy garlicky dressing and crisp whole wheat croutons. Even when dressed, kale is a sturdy nutrient powerhouse green, making this salad a good pick to pack ahead for lunch.

Recipe courtesy Melissa Gaman for Cooking Channel
TOTAL TIME: 30 min
Prep: 25 min
Inactive Prep: --
Cook: 5 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 ounces whole-wheat bread, torn into 1-inch pieces (about 2 cups)
  • 2/3 cup low-fat buttermilk
  • 1/4 cup grated Parmesan (about 1 ounce)
  • 2 tablespoons reduced-fat sour cream
  • 1 lemon, 1/2 juiced (1 tablespoon juice) and 1/2 cut into 4 wedges
  • 1 small clove garlic, grated
  • Kosher salt and freshly ground black pepper
  • 12 ounces cooked shredded chicken
  • 1 large bunch kale (about 1 pound), stems discarded, leaves thinly sliced
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Heat 1 tablespoon oil in a medium nonstick skillet set over medium heat. Add the bread pieces and cook, stirring, until lightly golden and a bit crisp, about 5 minutes. Remove from the heat and set aside to cool in the skillet. They will continue to crisp up as they cool.

Whisk together the buttermilk, 2 tablespoons of the Parmesan, the sour cream, remaining 1 tablespoon olive oil, the lemon juice and garlic in a small bowl and until smooth. Season with pepper and 1/4 teaspoon salt.

Toss together the chicken, kale and croutons with the dressing in a large bowl until well coated. Divide among 4 plates, sprinkle evenly with the remaining 2 tablespoons Parmesan and serve with a lemon wedge.

Per serving: Calories: 373; Total Fat: 15 grams; Saturated Fat: 4 grams; Protein: 38 grams; Total carbohydrates: 24 grams; Sugar: 4 grams; Fiber: 4 grams; Cholesterol: 79 milligrams; Sodium: 465 milligrams

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

4

Newest Ratings and Reviews

Read all 2 reviews

  • on April 20, 2013

    Flag

    Simple dish, easy to make. Amy Meredith Hutson

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 10, 2013

    Flag

    First experience with Kale... and I really liked this. I'm going to try washing the kale in hot water to try and soften it up a little next time.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.