Recipe courtesy of Melissa Gaman
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.
- Level: Easy
- Total: 30 min
- Prep: 25 min
- Cook: 5 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 373 calorie
- Total Fat
- 15 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 79 milligrams
- Sodium
- 465 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 4 grams
- Protein
- 38 grams
- Sugar
- 4 grams
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.
