RECIPE OF THE WEEK: CHICKEN CAESAR SALAD WITH KALE

November 19, 2015 3:32 pm

Try this unique twist on a classic favourite with nourishing kale, healthy yoghurt dressing and omega-enriched anchovies – we’ve even substituted heavy and greasy croutons with crunchy walnuts that are packed with vitamin B for boosting your mood.

Our recipe also features this month’s star food, kale! An extremely popular and mineral-rich green that’s a fantastic option for making sure you get enough of the good stuff PLUS it’s loaded with calcium for bone health, iron for blood and even more omega-3 fatty acids for anti-inflammatory effects. It’s packed with antioxidants and cholesterol-lowering vitamins to keep you in tip-top shape for the chilly months ahead.

Serves two people as a main, or four to six as a side.

 


 

INGREDIENTS

2 organic chicken breast
200 kale, washed
2 anchovy fillets, chopped into chunks
Handful of walnuts
Pinch salt and pepper

For the dressing:
1tsp mustard (Dijon or wholegrain)
1 garlic clove
4 tbsp natural yoghurt
2 tsp lemon juice
1 tsp olive oil
Pinch salt and pepper

 


 

METHOD

  1. Preheat the oven to 200oC. Once up to temperature, place the chicken breasts side-by-side onto a baking tray and scatter with freshly ground pepper and rock salt. Bake for 25-30 minutes.
  2. In a small bowl, whisk together all of the dressing ingredients before stirring in the anchovies and set aside until the chicken is cooked.
  3. Once cooked, remove the chicken from the oven and slice diagonally into large chunks. Place the washed kale into a large bowl before scattering with the chicken. Drizzle the dressing over everything and toss together before scattering the walnuts over everything. Guilt-free heaven!