Kale Caesar Salad

Croutons

• 2 cups whole grain bread, sliced into 1/4-inch cubes
• 1 Tbsp. olive oil
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. garlic powder

Kale Salad

• 3 Tbsp. lemon juice
• 2 Tbsp. Dijon mustard
• 2 tsp. anchovy paste
• 2 cloves garlic, minced
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/2 cup olive oil
• 6 cups chopped kale
• 1/2 cup grated Parmesan cheese
• 1 lb. boneless, skinless chicken breasts, cooked and sliced

Instructions

Croutons

1. Preheat oven 375°.
2. In a large bowl, add bread cubes, olive oil, salt, pepper and garlic powder. Toss to coat, then transfer to a baking sheet. Bake for 5 minutes, toss, then bake for an additional 5 minutes. Remove from oven and set aside.

Kale Salad

1. In a small bowl, whisk together lemon juice, mustard, anchovy paste, garlic, salt and pepper. Slowly add in olive oil and whisk until combined. Place kale in a large bowl, add dressing and toss to coat. Add cheese, cooked chicken and croutons. Toss once more, then serve.