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 of Melissa Gaman
Kale Buttermilk Caesar Salad with Chicken
Total:
30 min
Prep:
25 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
30 min
Prep:
25 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
30 min
Prep:
25 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

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

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.

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