Kale Chicken Caesar Salad with Roasted Broccolini & Crispy Chickpeas

A tasty and hearty salad that is delicious in any season! You can easily sub the chicken for salmon, steak, grilled veggies, or omit altogether! And if you’re new to kale, don’t let that deter you! Massaging kale with olive oil makes it tender enough to eat raw.

Feeds 2ish people

Ingredients:

THE CHICKEN:

1 pound boneless skinless chicken breasts

1 tsp. each paprika, onion powder, garlic powder and curry powder

salt and pepper

CRISPY CHICKPEAS & ROASTED BROCCOLINI:

1 can chickpeas, drained and rinsed

1 bunch broccolini, chopped (leaves, stem and florets)

1 Tbsp. neutral oil, divided

1 tsp. each paprika, garlic powder and onion powder

sprinkle of salt and pepper

SALAD:

1 bunch green curly kale, ribs removed and chopped into bite sized pieces

1-2 Tbsp. olive oil

4 hardboiled eggs, chopped

1/3 c. parmesan cheese, shredded

½ bunch scallions, chopped (green parts only)

DRESSING:

¼ c. mayo

½ c. greek yogurt

1 Tbsp. dijon mustard

1 tsp. fish sauce

juice from ½ of a lemon

salt and pepper to taste

Directions:

Preheat the oven to 375. Place the chicken breasts in a pan with at least one inch sides. Rub the seasonings into the breasts and season with a sprinkle of salt and pepper. Add enough water so that about there is about 1/8” of water in the bottom of the pan. Bake the chicken for 20-30 minutes or until cooked through (165 degrees). Once cooled, you can chop into bite-sized pieces.

Turn your oven up to 400. In a small bowl, add the chickpeas, half of the olive oil and seasonings and mix well. Pour out onto one side of a baking sheet with shallow sides. In the same bowl, mix the broccolini with the remaining olive oil and sprinkle with salt and pepper. Pour out onto the other side of the pan. Bake for 10 minutes, stirring half way through. Scoop the broccolini out of the pan and put into a bowl and return the chickpeas to the oven. Bake for 10-15 more minutes or until they are crispy on the outside but still a little chewy on the inside.

Meanwhile, make the dressing: In a small bowl, mix all ingredients well. Taste and add salt and pepper. You can add more fish sauce or dijon or lemon juice if you think it needs a bit more to suit your tastebuds. Set aside.

Add the kale to a large bowl and drizzle the olive oil. Using your hands, massage the olive oil into the kale to make it softer to eat. Mix in the rest of the salad ingredients. Then, top with chicken, crispy chickpeas, roasted broccolini and the dressing. Toss to mix, divide into bowls, and enjoy!