24-Hour Kale Caesar Salad with Chicken. By Juliana Goodwin



1/2 cup light mayonnaise

1 teaspoon Dijon mustard

1 large garlic clove, minced

1 teaspoon Worcestershire sauce

2 teaspoons fresh lemon juice

1/4 teaspoon pepper

1/3 cup Parmesan cheese, shredded (fresh, not canned)

3 tablespoons chicken broth or water

Salt to taste


1 head of kale

Cherry tomatoes for serving (optional)

Grilled chicken

10 chicken tenders

3 tablespoons olive oil

Salt and pepper

Extra Parmesan for garnishing


For dressing: In a medium bowl, stir all dressing ingredients together.

For salad: Wash kale, then strip it off its stalk, and pat dry with paper towels. Cut into small pieces. Place in a bowl and toss with dressing, thoroughly coating it. Refrigerate for 24 hours.

For chicken: Heat grill to medium-high (400-425 degrees). Brush chicken with olive oil. Generously salt and pepper each side. When grill is hot, grill chicken for about 5 minutes per side. Slice and serve on salad.

Before serving, top with tomatoes and extra Parmesan.

Note: Kale is tough and needs time to sit in the dressing. If you don’t have time, make the salad with romaine and serve right away. If you use romaine, you won’t need all the dressing.
Category: Summer Lovin'