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–+ servings

Shredded Vegetable Caesar with Grilled Chicken

Variation on Caesar salad with shredded kale, carrots, and grilled chicken
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Lunch, Main Course, Salad
Servings 4 people

Ingredients
  

For chicken:

  • 3 boneless chicken breasts thick end pounded out a bit
  • 4 tbsp olive oil
  • 2 tsp salt
  • pepper to taste
  • 2 garlic cloves minced
  • juice of one lemon
  • 1/2 tsp smoked paprika
  • 1/2 tsp celery seed
  • 1/2 tsp onion powder
  • 1/2 tsp sumac

For the dressing:

  • 2 garlic cloves minced
  • 2 tbsp grated parmesan
  • salt and pepper to taste
  • 1 tsp dijon mustard or more to taste
  • 2 tsp white vinegar
  • 1 tsp anchovy paste or one minced anchovy
  • 1 tsp Worcestershire sauce
  • 1/2 cup sour cream can use light
  • 1/2 cup mayo can use light

For the salad:

  • 1 package coleslaw mix or a few cups of shredded cabbage/carrots
  • 1 small bunch kale washed, stems removed and shredded
  • 1/2 cup shredded parmesan cheese
  • 1 cup croutons homemade or store bought

Instructions
 

For the chicken:

  • Combine the marinade ingredients and add the chicken breasts. Make sure they are well coated. Refrigerate overnight or at least 8 hours. Heat the grill to medium high and grill the chicken until it is 165 degrees. Flipping as needed to avoid burning. Let the chicken rest a few minutes and then slice it.

For the dressing:

  • Combine all the ingredients and mix well. Taste and adjust seasoning. If the dressing is really thick, thin it with a little water.

For the salad:

  • Combine the coleslaw mix and shredded kale and toss with some dressing. Top with the chicken, croutons, shredded parm and drizzle a little more dressing over the top and serve.
Keyword Chicken, Lunch, Main Dish, Salad
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