Chicken, broccoli and kale in bowl

Chargrilled chicken & kale Caesar salad

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(3 ratings)

Prep: 20 mins Cook: 20 mins


Serves 4

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

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal399
  • fat20g
  • saturates4g
  • carbs21g
  • sugars6g
  • fibre7g
  • protein31g
  • salt0.7g
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  • 1 anchovy



    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 1 garlic clove
  • 1 tsp Dijon mustard
  • 100ml buttermilk
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 1 lemon, zested and juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 200g bag kale, large tough stalks removed



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 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



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 30g parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

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

  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.

  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.

  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.

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