Kale Chicken Caesar Salad

Debbie Perez

Posted on November 01 2016


  • 2 anchovy fillets
  • 1 garlic clove, finely minced
  • 2 tablespoons olive oil
  • 1/4 cup plain nonfat Greek yogurt 
  • 2 tablespoons Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 5 cups chopped kale
  • 1 (14-ounce) can hearts of palm, rinsed and thinly cut crosswise
  • 1 apple, cored and thinly sliced
  • 1/2 cup roasted chickpeas
  • 1/4 cup grated Parmesan cheese
  • 12 ounces grilled or baked chicken breast, sliced


  1. With a mortar and pestle or a spoon and bowl, smash the anchovy, garlic, and oil into a paste. Whisk in the yogurt, mustard, vinegar, lemon juice, pepper, and salt.
  2. Place kale in a large bowl and add the dressing. Massage the kale with clean hands until the leaves start to soften. Add hearts of palm and apple to the bowl; toss to coat. Divide among 4 plates and top with chickpeas, cheese, and chicken.



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