Who doesn’t love Caesar salad with chicken, loads of dressing, and parmesan cheese? Delicious, but not the healthiest option for a meal. I took the idea and seasonings of Caesar salad and created a delicious baked chicken over a chickpea and kale salad.

1 lb (450 g) boneless, skinless chicken breast
1 tbsp (15 mL) Dijon mustard
2 tbsp (30 mL) grated parmesan cheese
1 anchovy, minced
2 tsp (10 mL) olive oil
1/4 cup (27 g) whole wheat panko crumbs
1 tbsp (15 mL) grated parmesan cheese
2 tsp (10 mL) olive oil

Chickpea salad
1 can (19 oz) (562 mL) chickpeas, drained and rinsed
4 cups (300 g) thinly sliced kale
2 tbsp (30 mL) fresh basil
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) olive oil
1 tsp (5 mL) minced garlic
3 tbsp (45 mL) grated parmesan cheese
1/8 tsp (0.5 mL) salt
1/8 tsp (0.5 mL) pepper

1.Preheat oven to 375° F (190° C). Line a baking sheet with foil and spray with vegetable oil.

2.In a small bowl, combine mustard, 1 tbsp (15 mL) parmesan cheese, anchovy, and 2 tsp (10 mL) olive oil. Spread over one side of chicken breast.

3.In another small bowl, combine crumbs, 1 tbsp (15 mL) parmesan cheese and 2 tsp (10 mL) olive oil, sprinkle over chicken and bake for 20 minutes or until internal temperature reaches 165° F (74° C). Cool for 10 minutes, then slice into medallions.

4.Chickpea salad: mix peas, kale, basil, lemon juice, 3 tbsp (45 mL) olive oil, garlic, 3 tbsp (45 mL) parmesan cheese, and salt and pepper until kale is well coated with dressing. Place on large platter and place chicken overtop.

Serves 4

Serving 242 g
Calories 426
Protein 26 g
Carbohydrate 33 g
Fibre 2.4 g
Fat 22 g
Saturated Fat 4.2 g
Cholesterol 45 mg
Sodium 584 mg

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