Kale Chicken Caesar Pasta Salad
With over 37 grams of protein and 3 grams of fiber, this kale chicken Caesar pasta salad is a hearty and filling meal that works well for lunch, dinner, or meal prep.
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 4 servings 1x -
Category: Salad -
Method: Stovetop
Category:
Method:Ingredients
Grilled Chicken:
- 1 pound chicken breasts, boneless, skinless
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Salad:
- 8 ounces short-cut pasta, such as rotini, fusilli, penne, or farfalle
- 6 cups kale, washed and finely chopped
- Parmesan cheese, grated or shaved, to serve
Caesar Dressing:
- 1/2 cup mayonnaise
- 1 clove garlic, minced or grated
- 1 tablespoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon anchovy paste (optional)
- 1/2 teaspoon Dijon mustard
- 1/4 cup grated parmesan cheese
- 1/8 teaspoon salt
- 1 pinch freshly ground black pepper
Instructions
- In a small bowl or jar, add the dressing ingredients: mayonnaise, minced garlic, lemon juice, Worcestershire sauce, anchovy paste (optional), Dijon mustard, grated parmesan cheese, salt, and pepper, and whisk until well combined. Set aside.
- Bring a large pot of well-salted water to a boil, add the pasta, and cook to al dente or as per package directions. Once the pasta is cooked, pour it into a strainer to remove the warm water, and run it under cold water to cool. Set aside.
- Place the chicken breasts on a cutting board and season with paprika, salt, and pepper on both sides.
- In a large pan or cast-iron skillet on medium-high heat, warm the olive oil, then add the chicken breasts and cook for 5-6 minutes per side until golden brown and they reach an internal temperature of 165°F. Once cooked, remove the chicken from the pan, transfer it to a cutting board, allow it to rest for 5 minutes, and then cut it into bite-sized pieces.
- Once all of the components are ready, prepare the salad. In a large mixing bowl, add the chopped kale and cooked pasta, pour in the dressing, and toss until well combined. Taste and adjust seasoning with additional salt and pepper as needed.
- Add grilled chicken pieces to the bowl, gently toss again to combine, and top with additional shaved Parmesan cheese to serve.
- Any leftovers can be transferred to an airtight container and stored in the fridge for up to 3 days.
Notes
To Use Chicken Thighs: Swap the chicken breasts for 1 pound of boneless, skinless chicken thighs in step #3.
To Use Rotisserie Chicken: Omit the chicken breasts and skip steps #3 and #4. Add 4 cups of cubed, cooked chicken in step #6 instead.
To Use Greek Yogurt: Swap the mayonnaise for equal parts Greek yogurt in step #1.
To Use Garlic Powder: Swap the garlic clove for 1/2 teaspoon of garlic powder in step #1.
Nutrition
- Serving Size: 1 serving
- Calories: 635 calories
- Sugar: 3 grams
- Fat: 33 grams
- Carbohydrates: 47 grams
- Fiber: 3 grams
- Protein: 37 grams
Find it online: https://kaynutrition.com/kale-chicken-caesar-pasta-salad/
