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Recipes
Beans & Legumes
Chicken Kale Caesar Salad with Crunchy Chickpeas

13 INGREDIENTS • 17 STEPS • 40MINS

Chicken Kale Caesar Salad with Crunchy Chickpeas

Recipe

4.3

3 ratings
A great Caesar salad gets its famous taste from a truly great dressing – and this one is loaded with plenty of the good stuff - anchovies, lemon, garlic and Parmesan. This salad is super fast and easy to make, and we’ve updated it by giving it an extra boost of protein, fiber and vitamins.
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A great Caesar salad gets its famous taste from a truly great dressing – and this one is loaded with plenty of the good stuff - anchovies, lemon, garlic and Parmesan. This salad is super fast and easy to make, and we’ve updated it by giving it an extra boost of protein, fiber and vitamins.
author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

40MINS

Total Time

$4.53

Cost Per Serving

Ingredients

Servings
2
us / metric
Mayonnaise
1 Tbsp
Mayonnaise
Chickpeas
1 can
Chickpeas
Anchovy
1 tsp
Anchovy
Dijon Mustard
2 Tbsp
Dijon Mustard
Parmesan Cheese
2 Tbsp
Parmesan Cheese
Garlic
2 cloves
Garlic
Chicken Breast
2
Chicken Breasts
Red Bell Pepper
1
Red Bell Pepper
Lemon
1
Lemon
Kale
6 3/4 cups
Kale
Olive Oil
2 Tbsp
Olive Oil
Salt
1/2 tsp
Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
1008
Fat
58.1 g
Protein
46.0 g
Carbs
75.9 g
Love This Recipe?
Add to plan
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Chicken Kale Caesar Salad with Crunchy Chickpeas
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author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

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 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 Anchovy (1 tsp) until they are a smooth, paste consistency. Add to lemon juice and garlic.
step 6
Whisk in the Mayonnaise (1 Tbsp), Dijon Mustard (2 Tbsp), Parmesan Cheese (2 Tbsp), Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp).
step 6 Whisk in the Mayonnaise (1 Tbsp), Dijon Mustard (2 Tbsp), Parmesan Cheese (2 Tbsp), Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp).
step 7
In a medium saute pan over medium heat, add Olive Oil (2 Tbsp).
step 8
When hot, add the chickpeas and saute for six minutes, or until golden brown.
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 (1/4 tsp) and Ground Black Pepper (1/4 tsp).
step 10 Pat dry Chicken Breasts (2) with paper towels and season with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp).
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 (6 3/4 cups) the bowl with the dressing. Toss to combine.
step 15 Add the red bell pepper, chickpeas, and Kale (6 3/4 cups) the bowl with the dressing. Toss to combine.
step 16
In the center of two plates, place the chicken kale Caesar salad.
step 16 In the center of two plates, place the chicken kale Caesar salad.
step 17
Serve and enjoy!
step 17 Serve and enjoy!

Tags

Beans & Legumes
American
Gluten-Free
Lunch
Chicken
Healthy
Shellfish-Free
Dinner
Salad
Spring
Vegetables
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