Crispy Kale Caesar Salad with Roasted Chicken Breast - Recipe from Price Chopper
Crispy Kale Caesar Salad with Roasted Chicken Breast
Add this recipe into your rotation of favorite weeknight salads! Found in our Gatherings Summer 2021 magazine.
Add this recipe into your rotation of favorite weeknight salads! Found in our Gatherings Summer 2021 magazine.
- Preheat oven to 350°. Spray 2 rimmed baking pans with cooking spray. In medium bowl, stir mustard and basil; add chicken and turn to coat. Place chicken on 1 prepared pan; roast 25 minutes or until internal temperature reaches 165°. Transfer to cutting board; loosely cover with foil and let stand 5 minutes.
- In large bowl, toss kale, 1 tbsp oil, and 1/8 tsp each salt and pepper; spread on remaining prepared pan and roast 15 minutes or until edges are crispy.
- In same large bowl, toss bread, and remaining 1 tbsp oil and 1/8 tsp each salt and pepper; transfer to same pan and bake 10 minutes or until golden brown and crispy.
- Slice chicken. In large bowl, toss romaine and dressing. Evenly divide into 4 bowls; top with cheese, chicken, kale, and croutons.
- Make it a meal: Serve over cooked quinoa or farro and top with chickpeas to create a power bowl.
