Grilled Chicken Kale Caesar Salad

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  200g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Kale

  Scotch, raw

  100g

• Celery

  Raw

  200g

• Parmesan cheese

  Grated

  ½ cup or 50g

• Plain yogurt

  Whole milk, 8 grams protein per 8 ounce

  1 cup or 245g

• Garlic

  Raw

  1 cloves, minced or 3g

• Lemon juice

  Raw

  1 tbsp or 15g

• Soy sauce

  Made from soy (tamari)

  100g

• Anchovy

  Fish, european, raw

  200g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

Directions

1. Allow the chicken to sit on the counter for 15 minutes.
2. Meanwhile, in a small bowl, whisk well all the dressing ingredients. Season the chicken with just a pinch of salt and pepper (remember, the dressing is salty too, so don't overseason it!).
3. Lightly grease the grill with a bit of olive oil and preheat over medium-high heat.
4. Grill the chicken breast until charred and no longer pink on the inside. Allow it to sit on a chopping board for 5 minutes, then slice it.
5. Meanwhile, in a large salad bowl, add the kale and 1/2 of the dressing. Massage the kale for a couple of minutes to tenderize the leaves.
6. Top with grilled chicken, crunchy celery, shaved parmesan, and the remaining dressing. Toss and serve.
7. Source: healthyfitnessmeals.com/chicken-kale-caesar-salad/#recipe