I just can’t get enough of kale! We grow it in our garden and and I try to include it in at least one meal per day. One of our family’s favorite is KALE CHIPS….My sone absolutely LOVES them. What are the odds that the kid would eat an entire head of kale otherwise? NONE..NADA!! LOL!!!
If you love chicken caesar salad, than this a nice little twist to the ordinary.
Check it out and let me know how you enjoyed it!
2 anchovy fillets (Don’t be grossed out…they are super healthy! ) Feel free to leave out if you like 🙂
1 garlic clove, finely minced (More if you’re Italian!)
2 tablespoons olive oil
1/4 cup plain nonfat Greek yogurt
2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
1/2 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
5 cups chopped kale
1 (14-ounce) can hearts of palm, rinsed and thinly cut crosswise
1 apple, cored and thinly sliced
1/2 cup roasted chickpeas
1/4 cup grated Parmesan cheese
12 ounces grilled or baked chicken breast, sliced
- With a mortar and pestle or a spoon and bowl, smash the anchovy, garlic and oil into a paste. Whisk in the yogurt, mustard, vinegar, lemon juice, pepper and salt.
- Place kale in a large bowl and add the dressing. Massage the kale with clean hands until the leaves start to soften. Add hearts of palm and apple to the bowl; toss to coat. Divide among 4 plates and top with chickpeas, cheese and chicken.
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Original recipe can be found @ DailyBurn.com