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Chicken Caesar Kale Salad
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Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Servings
4
servings
Ingredients
1x
2x
3x
2
large
boneless skinless chicken breasts
Sea salt and freshly ground black pepper
to taste
1/2
tablespoon
coconut oil
4
cups
kale
chopped
1/4
cup
almonds
chopped
3
tablespoons
lemon juice
2
cloves
garlic
1/4
cup
buttermilk
1
drop
liquid stevia
2
tablespoons
red wine vinegar
2
tablespoons
plain Greek yogurt
Instructions
Preheat oven to 375 degrees.
Rub chicken with salt and pepper and coconut oil. Place the chicken in a large baking dish and place
in the oven. Bake for 25 minutes, until chicken is no longer pink in the center. Allow chicken to cool, then shred using two forks.
In a large bowl, mix the kale, chicken and almonds.
In a blender, blend the remaining ingredients (lemon juice through greek yogurt) until smooth. Pour the dressing over the salad and serve.
Notes
SERVING SUGGESTION:
Baked eggplant.
GLUTEN FREE:
Make sure liquid stevia and red wine vinegar are gluten free.
NUTRITION:
179 Calories; 8g Fat; 18g Protein; 12g Carbohydrate; 2g Dietary Fiber; 34mg Cholesterol; 87mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
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