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)

1. 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.

2. Cut the kale in bite-size pieces. Rinse under cold water in a colander. Pat dry.

3. 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. 

Salad, Entree

American