Kale Chicken Caesar

cooking
Written By Judy Doherty, MPS, PCII

 

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

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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