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Chargrilled chicken & kale caesar salad

Chicken, broccoli and kale in bowl

Chargrilled chicken & kale caesar salad

Name: Chargrilled chicken & kale caesar salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 anchovy; 1 garlic clove; 1 tsp Dijon mustard; 100ml buttermilk; 1 lemon zested and juiced; 200g bag kale large tough stalks removed; 200g defrosted frozen peas; 6 skinless and boneless chicken thighs; 2 thick slices crusty bread; 3 tbsp cold pressed rapeseed oil; 400g long-stem broccoli cut in half lengthways; 30g parmesan

Sophie Godwin – Cookery writer

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Serves 4

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 4.2 out of 5.5 ratingsRate

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Try our healthy twist on a chicken caesar salad with long-stem broccoli and a creamy mustard dressing. Perfect for a low-calorie lunch option

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1 anchovy
1 garlic clove
1 tsp Dijon mustard
100ml buttermilk
1 lemon

zested and juiced
200g bag kale

large tough stalks removed
200g defrosted frozen peas
6 skinless and boneless chicken thighs
2 thick slices crusty bread
3 tbsp cold pressed rapeseed oil
400g long-stem broccoli

cut in half lengthways
30g parmesan

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Nutrition: per serving

kcal399

low
fat20g
saturates4g
carbs21g
sugars6g
fibre7g
protein31g
salt0.7g

Method

step 1

Mash the anchovy and garlic together using a pestle and mortar, then tip the mixture into a bowl and whisk in the mustard, buttermilk, lemon zest and juice, and season with black pepper. Put the kale and peas in a large bowl, pour over ¾ of the dressing, then massage into the kale so each leaf is coated.
step 2

Put the chicken thighs between two pieces of baking parchment, then bash out with a rolling pin to 1cm thickness.
step 3

Heat a griddle pan until searing hot. Brush the bread slices with a little oil, then griddle until lightly charred on all sides. Set aside.
step 4

Next, season the broccoli and brush the cut side of each piece with a little oil. Griddle, cut-side down, in batches for 3-4 mins until tender. Lastly, brush the remaining oil over the chicken thighs and season, then griddle the chicken for 3-4 mins on each side until cooked through.
step 5

Distribute the kale between four plates. Slice the chicken diagonally and break the bread into pieces. Top each of the plates with ¼ of the chicken, broccoli and croutons. Grate over the parmesan in large shavings and drizzle with the remaining dressing to serve.

Recipe from Good Food magazine, February 2019

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A star rating of 4.2 out of 5.5 ratings

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