Kale Grilled Chicken Caesar Salad

Kale Grilled Chicken Caesar Salad

Source: Cortney Stanchfield Dear Mr. Parker

Ingredients:

Parmesean Cheese

  • 3/4 cup Raw Cashews
  • 3 tbsp Nutritional Yeast
  • 1/4 tsp Garlic Powder 
  • 3/4 tsp Himalayan Pink Salt

Roasted Chickpeas

  • 12 tbsp Almond Flour
  • 2 tsp Paleo Baking Powder
  • 2 tsp Dried Oregano 
  • 1/2 tsp Himalayan Pink Salt
  • 4 tbsp Refined Coconut Oil
  • 4 Egg Replacements
  • 4 cloves Garlic
  • 2 sprigs Parsley
  • 1 tsp Himalayan Pink Salt
  • 4 tbsp Plant Butter
  • 4 tbsp Parmesan

Toasted Pine Nuts

  • 1 cup Pine Nuts

Dressing

 

Directions:

Chicken

  • Cut the chicken breast in half width-wise. Cover one portion in plastic wrap to stop chicken juice from flying around your kitchen when you pound it.
  • Pound it to an even thickness.
  • Once all of your portions have been pounded to an even thickness, put them into a ziptop bag or a large bowl. In a medium bowl combine the olive oil, lemon juice, thyme, garlic powder, salt and black pepper. Pour it over the chicken breasts. Refrigerate for an hour at most. You are just trying to get some flavor on there.
  • Oil your grill grates.
  • Once your grill is at the right temperature, remove the chicken breasts from the marinade, shaking off any excess. Put the chicken breasts onto the grill in a single layer, as spaced out as you can given your surface and the number of breasts you have. Cook for about 4 minutes per side. You want it to read 165ºF. They will be nice and brown with good char marks when they are done.
  • Take them off the grill and put them on a clean serving plate. Let them rest for 5 minutes before serving.

Parmesan Cheese

  • Add all the ingredients to a food processor and mix/pulse until a fine meal is achieved.

Roasted Chickpeas

  • Preheat the oven to 400 degrees F.
  • Prepare a rimmed baking sheet with parchment paper.
  • Mix chickpeas, oil, and spices in a small box. Then transfer to the prepared baking sheet.
  • Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. 
  • Take the baking sheet out of the oven and let the chickpeas cool down completely before serving them. 

Croutons

  • Preheat oven to 350 degrees.
  • In an oiled heat proof dish, add all of the English muffin ingredients.  Mix really well with a small whisk until smooth.
  • Add the dish to the microwave and heat 5 minutes at 600W.  After 3 minutes, if the center is still raw, add another 30 seconds until the center is completely cooked.
  • Take the dish out of the microwave and let it cool down a bit.  
  • Flip the dish over and take the microwaved bread out.  With a bread knife, cut the square into two horizontally.  Cut the two slices into cubes of your desired size.  Add the cubes to a bowl.
  • Mince the garlic cloves and the parsley.  In a small bowl, add the butter.  Put it in the microwave and heat until melted.
  • Add the parsley, parmesan cheese, garlic and salt to the melted butter.  Mix.  Pour the butter all over the croutons and carefully mix with a spoon. You want to try and coat all of the croutons with the melted butter and seasonings.
  • Prepare a rimmed baking sheet with parchment paper.
  • Add the croutons to prepared baking sheet and make sure they are not piled up over one another. 
  • Add to an oven and bake for 12-15 minutes, until golden brown.
  • Take the baking sheet out of the oven and let the croutons cool down completely before serving them. 

Toasted Pine Nuts

  • Preheat the oven to 350 degrees F.
  • Prepare a rimmed baking sheet with parchment paper.
  • Place the nuts on a baking sheet in a single layer. Bake for about 5 minutes until fragrant and golden brown, stirring once. Remove immediately and transfer to a plate to stop the cooking.

Salad

  • Combine salad ingredients. Dress salad. Enjoy!



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