Kale Chicken Caesar
Kale Chicken Caesar
This healthy and easy meal will be a summer delight.
- 5 cups kale (lacitano)
- 2 each chicken thighs (cooked and diced)
- 2 tablespoons Italian dressing
- 1/2 cup French bread (cubed)
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Bake the chicken thighs on a flat tray for 20 minutes at 400 degrees until done (no longer raw in the center). Bake the French bread on a pan in the same oven as the chicken. Bake until it is toasted, about 10 minutes.
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Cut the kale in bite-size pieces. Rinse under cold water in a colander. Pat dry.
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Toss the kale and the Italian dressing in a large bowl. Top with croutons and chicken.
We are using Light Italian dressing instead of Caesar dressing because it usually contains about a third of the calories and it goes well with the kale.
You can also add sliced baked potatoes if you want the meal to be a little heartier.