Kale Buttermilk Caesar Salad with Chicken
- Total:
- 30 min
- Prep:
- 25 min
- Cook:
- 5 min
- Yield:
- 4 servings
- Level:
- Easy
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.
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