Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins
3tbspdijon mustard
1tbspchopped fresh basil
1lbboneless, skinless chicken breasts
3cupsloosely packed baby kale
2tbspolive oil
2slices 100% whole wheat bread, cut into ½-inch cubes
9ozchopped hearts of romaine
¼cupcreamy caesar yogurt dressing
2tbspgrated parmesan cheese
1
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.
2
In large bowl, toss kale and 1 tablespoon oil; spread on remaining prepared pan and sprinkle with salt and pepper to taste. Roast 15 minutes or until edges are crispy.
3
In same large bowl, toss bread and remaining 1 tablespoon oil; transfer to same pan and sprinkle with salt and pepper to taste. Bake 10 minutes or until golden brown and crispy.
4
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: Sprinkle 1 cup of roasted chickpeas over the top and add your favorite vegetables to power up this classic salad.
Ingredients
3tbspdijon mustard
1tbspchopped fresh basil
1lbboneless, skinless chicken breasts
3cupsloosely packed baby kale
2tbspolive oil
2slices 100% whole wheat bread, cut into ½-inch cubes
9ozchopped hearts of romaine
¼cupcreamy caesar yogurt dressing
2tbspgrated parmesan cheese
Directions
1
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.
2
In large bowl, toss kale and 1 tablespoon oil; spread on remaining prepared pan and sprinkle with salt and pepper to taste. Roast 15 minutes or until edges are crispy.
3
In same large bowl, toss bread and remaining 1 tablespoon oil; transfer to same pan and sprinkle with salt and pepper to taste. Bake 10 minutes or until golden brown and crispy.
4
Slice chicken. In large bowl, toss romaine and dressing. Evenly divide into 4 bowls; top with cheese, chicken, kale and croutons.
Notes
Crispy Kale Caesar Salad with Roasted Chicken Breast
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
