Our Italian-Style Chicken is served over a bed of kale that’s been tossed in a creamy, dairy-free caesar dressing and garnished with toasted almonds.
Ingredients
Caesar Dressing
- 1 large egg
- 1 tsp anchovy paste
- 2 cloves garlic chopped
- 1.5 tbsp red wine vinegar
- 1 tsp mustard powder
- 1/2 lemon juiced
- 1 tbsp water
- 1 cup olive oil
- 1/4 tsp ground black pepper
- 3/4 tsp kosher salt
Salad
- 3 kale bunches destemmed and chopped
- 3 Whole30 Italian-Style Chicken breasts drained from marinade and sliced
- 3 tbsp sliced almonds toasted
Instructions
Prepare the Dressing
- PLACE everything except the oil and chicken in a blender or food processor.
- START on a very low speed and slowly stream in the olive oil. Be careful not to pour the oil in too fast, as it will break the emulsion.
- ONCE the oil has been added and the emulsion is still intact, the dressing is ready to use.
Assemble
- COAT kale with the dressing and massage it in with your hands to tenderize the greens. Let sit for 5 minutes to marinate and help break down the kale.
- DIVIDE salad onto three plates, then top with the sliced chicken.
- GARNISH with toasted sliced almonds and serve!
