Servings: 4 (click to scale)
Ingredients
- 10 oz boneless, skinless chicken breast
- 2/3 Tbsp canola oil
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- 1 quart baby kale
- 2 cups cherry tomatoes halved
- 1 lb cauliflower
- 2/3 cup creamy Caesar dressing
- 1/3 cup shredded Parmesan cheese
- 8 oz croutons (recipe below)
- 3-1/2 each baguette (4 oz.)
- 1/4 cup shredded Parmesan cheese
- 1 Tbsp fresh garlic minced
- 1 Tbsp ground black pepper
- 1/2 cup canola oil
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Instructions
- Prepare the grilled chicken: Season the chicken with oil, salt and pepper. Grill on medium-high heat and cook for approximately 4 minutes on each side. Flip the chicken once to cook evenly. Internal temperature must reach 165F. Set aside.
- Prepare the croutons: Dice baguette in 1/2 inch cubes. Try to use leftover or day-old bread if possible. Toss with olive oil, pepper, garlic, parsley (including stems) and Parmesan cheese. Bake at 375F for 8-10 minutes or until golden brown. Portion size: 1/4 cup.
- Next, wash, rib and thinly slice (chiffonade) the kale. Roughly chop the croutons. Thinly shave the cauliflower and set aside.
- Toss all of the ingredients in a bowl until coated well with dressing.
Chef Tips
Portion: 2 cups
Nutrition
Calories: 590kcal | Carbohydrates: 35g | Protein: 33g | Fat: 35g | Saturated Fat: 6g | Sodium: 1020mg | Fiber: 5g | Sugar: 5g
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