Cooking Instructions
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Step 1
Remove the stem, pith, and seeds from the
Red Bell Pepper (1)
and discard. Cut pepper into quarter inch slices and set aside.
Step 2
Strain and rinse the
Chickpeas (1 can)
in a colander, and place on a plate lined with paper towels to dry.
Step 3
Juice the
Lemon (1)
into a large bowl and remove seeds.
Step 4
Finely chop the
Garlic (2 cloves)
and add to the lemon juice.
Step 5
Finely chop
Anchovies (3 g)
until they are a smooth, paste consistency. Add to lemon juice and garlic.
Step 6
Whisk in the
Mayonnaise (15 g)
,
Dijon Mustard (30 g)
,
Parmesan Cheese (10 g)
,
Salt (2 g)
, and
Ground Black Pepper (as needed)
.
Step 7
In a medium saute pan over medium heat, add
Olive Oil (30 mL)
.
Step 8
When hot, add the chickpeas and saute for six minutes, or until golden brown.
Step 9
Remove chickpeas from pan and set aside.
Step 10
Pat dry
Chicken Breasts (2)
with paper towels and season with
Salt (2 g)
and
Ground Black Pepper (as needed)
.
Step 11
Heat a medium saute pan over medium high heat and add olive oil.
Step 12
When the oil is hot, add the chicken and sear for five minutes on each side.
Step 13
Remove chicken from pan and let rest for five minutes.
Step 14
Cut chicken into half inch slices, and set aside for plating.
Step 15
Add the red bell pepper, chickpeas, and
Kale (170 g)
the bowl with the dressing. Toss to combine.
Step 16
In the center of two plates, place the chicken kale Caesar salad.
