Kale & Brussels Caesar With Chicken Recipe
sourdough, dried cranberry, fire roasted tomato sauce, black pepper parmigiana dressing
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Ingredients
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Salad and Dressing
Method
Preparation
- 1
Prepare the Vegetables
Wash and dry the kale leaves thoroughly. Remove the stems and tear the leaves into bite-sized pieces.
- 2
Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and slice them thinly. You can also halve them if you prefer.
- 3
Sauté the Brussels Sprouts
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced Brussels sprouts, salt, and black pepper. Sauté for about 5-7 minutes until tender and slightly caramelized. Remove from heat and let cool.
- 4
Prepare the Sourdough Croutons
In the same skillet, add another tablespoon of olive oil and heat over medium heat. Add the cubed sourdough bread and toast until golden brown, about 5-7 minutes, stirring occasionally.
- 5
Combine Ingredients
In a large bowl, combine the kale, sautéed Brussels sprouts, shredded chicken, dried cranberries, and toasted sourdough croutons.
- 6
Dress the Salad
Drizzle the fire roasted tomato sauce and black pepper parmigiana dressing over the salad mixture. Toss gently to coat all the ingredients evenly.
- 7
Serve
Divide the salad into serving bowls and enjoy your Kale & Brussels Caesar with Chicken!