Kale Chicken Caesar Salad

From Clean Eating Magazine, March 2013, pg 84, 3 out of 4 stars

Not a great pic, sorry

Makes 4 medium servings (entree for 3, side for 5)

30 minutes start to finish

I used store bought croutons because I already had them, but this was a good clean meal.  Lots of kale, I would have cooked chicken differently (or used rotisserie chicken) - maybe sauté or barbecue, but otherwise turned out great.  Dressing very sour/spicy, salad didn't need shallot, but tasty.

INGREDIENTS:

• 16 oz boneless, skinless chicken breasts
• 2 large cloves garlic, divided
• 1/4 tsp sea salt and ground black pepper
• 1 bunch kale, chopped
• 1/2 tsp fresh lemon juice
• 1/2 tsp olive oil
• 2 slices sprouted grain bread (let bread dry out overnight)
• 1 shallot, minced 
• 1 cup jarred artichoke hearts (water-packed) and chopped
• 1 tbsp raw pine nuts

DRESSING

• 2 large cloves garlic
• 2 tbsp fresh lime juice (2 limes)
• 2 tbsp fresh lemon juice (1/2 lemon)
• 2 tbsp rice vinegar
• 1.5 tbsp EVOO
• 1 tbsp grated Parmesan
• 2 tsp dry mustard
• 1/2 tsp low-sodium soy sauce
• 1/4 tsp black pepper
• 1/4 tsp ground cayenne (I went without it, and dressing was spicy enough)

INSTRUCTIONS

1. Fill a large pot with water.  Add chicken, I clove garlic, salt and black pepper.  Bring to a boil, reduce heat to a gentle simmer, cover and cook for 5 minutes.  Turn off heat and let stand, covered, until chicken is cooked through, 12-14 minutes.  Drain and let cool slightly.  With two forks, shred chicken.
2. Meanwhile, fill a large shallow pot with 1/2 inch water.  Bring to a simmer, reduce heat to medium and add kale.  Drizzle lemon juice over kale and cook for 5 minutes.  Fill a large bowl with ice water.  Add kale to bowl until cool.  Drain and let dry (or pat dry).
3. Prepare croutons: Arrange an oven rack in top position.  Preheat broiler to high.  In a small bowl, combine 1/2 tsp olive oil and 1 clove of garlic halved.  Rub garlic on both sides of bread.  Arrange bread on a baking sheet and broil on top oven rack, turning once, until golden.  Cut each slice into four triangles.
4. Prepare dressing: In a food processor, puree dressing ingredients and 2 tsp water until creamy
5. In a large bowl, combine kale, shallot, artichoke hearts, chicken and nuts.  Add dressing and toss to coat, top with croutons.

NUTRITION per serving (3 oz chicken, 3 c salad, 2 croutons)

Calories: 323  Total Fat: 11g   Sat Fat: 2 g   Mono Fat: 6 g   Poly Fat: 2   Carbs: 21g    Fiber 4g   Sugar 1 g   Protein: 34 g   Sodium 440 mg   Cholesterol 67 mg

Alterations/Leftovers

• Put a serving of the salad (minus croutons) in a wrap for lunch