kale caesar salad

Servings: 5

Prep Time: 5 minutes

Cook Time: 30-45 minutes 



**5 chicken breasts

Salt and pepper

2 tbsp. olive oil


**1/3 cup plain yogurt

1 ½ tsp. anchovy paste

**1 garlic clove, peeled

2 tbsp. lemon juice

2 tbsp. olive oil

**2 tbsp. Ed Mar Dairy’s Banlick Cream cheese

½ tsp. Dijon mustard

1 tsp. Worcestershire sauce

**1 tbsp. milk

Salt and pepper to taste


**4 cups kale, ribs removed and chopped into bite size pieces

**2 cups romaine lettuce, chopped

**¾ cup Ed Mar Dairy’s Banlick Cream cheese, shredded

**Wise Flax Seed Crackers, broken into small pieces


  1. Heat olive oil in skillet on medium heat. Lightly salt and pepper each chicken breast and place in skillet. Cook until internal heat reaches 165 ‘F. Remove and let cool.

  2. While chicken is cooking, add all dressing ingredients into a food processor and puree until smooth.

  3. Add kale and romaine into a large bowl. Pour half of the dressing and using your hands massage the dressing evenly into the leaves. This helps break down the toughness of the leaves. Let stand for 4-5 minutes to soften. Then add remaining dressing and toss to combine.

  4. Divide into 5 bowls or plates and top with parmesan cheese and flax crackers and sliced chicken breast. Serve immediately.

Nutrition (per serving)

347 calories; 19 g fat(5 g sat); 1 g fiber; 8 g carbohydrates; 36 g protein; 33 mcg folate; 101 mg cholesterol; 0 g sugars; 258 IU vitamin A; 52 mg vitamin C; 267 mg calcium; 2 mg iron; 856 mg sodium; 657 mg potassium

Recipe adjusted from www.littlebroken.com