Spring weather has come early in Texas so we've been enjoying some lighter fare around the dinner table. This dish is a delicious and nutritious fix for those looking for a fun new way to jazz up an entrée salad. It's light enough for a lady and hearty enough to qualify as dude food. One thing I loved was that it was both eggless and anchovy-less too. Some of you may be asking then how is it a Caesar dressing? Using a vegan and gluten-free dressing recipe base I found and adapted from Detoxinista, you can replicate the tastes well enough not to miss those ingredients.
This meal gives you a healthy dose of protein, fiber and omegas by using kale, brussels sprouts, avocado, and almonds (instead of breadcrumbs) for a little texture. Can it get much better than that? I don't think so. If you are not following a Paleo diet and would like to bulk it up even more, add some quinoa or pearled couscous.
This recipe yields two plentiful servings and will take you all of 30 minutes or less in 5 simple steps.
Ingredients:
- 2 chicken breasts ( I prefer to get cutlets, the filet cut of a chicken breast, so that fat is already removed and it cooks more evenly)
- 1/2 cup almonds
- 2 tsp. dried parsley
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1 egg
- 1 bunch of kale, stems removed, chopped
- 20 brussel sprouts, shaved (I do this using my shredding disc attachment tool for big food processor to help save time)
- Grated Pecorino Romano cheese
For the dressing
- 1/4 cup olive oil
- Juice of 1 lemon
- 1 tbsp. Dijon mustard (I prefer the Organicville brand, it's Paleo approved)
- 3 cloves garlic, minced
- 1 small avocado, smashed
- 1/4 tsp. salt
- 1 tsp. apple cider vinegar
To begin, pre-heat your oven to 400 degrees and prepare a baking dish lined in aluminum foil.
1.) In a small food processor, pulse the almonds until finely chopped. Next add in the parley, garlic powder and paprika. Pulse until well blended and set aside in a shallow dish.
2.) In a separate bowl, whisk the egg. If you are vegan or do not want to use dairy at all, brush coconut oil over either side to accomplish this next step. Dredge the chicken in the almond mixture, coating both sides. Place the chicken in the baking dish and bake for 20 minutes, or until cooked through.
3.) While the chicken is baking, make the dressing. Excluding the olive oil, place all ingredients in the small food processor. Blend until smooth and then slowly add the olive oil to emulsify. Set aside.
4.) Let's talk about kale for a hot minute. It's fibrous and can sometimes be a little too tough which often turns people away from an otherwise fantastic green. When making kale salads, you can soften the leaves by massaging them with dressing. Take about half a tablespoon of that reserved dressing and pour it over the chopped kale. Using your hands, begin to massage the greens - start big tossing all the leaves and then using the universal "money" hand motions, rub the individual leaves. How's that for descriptive? Do this for about 2 minutes, that's all it takes! Once the kale is massaged, add the shaved brussels sprouts and toss with a tablespoon more dressing to evenly coat.
5.) Once done, remove the chicken from the oven and let it cool slightly. Plate your greens, sprinkle with grated parmesan cheese, drizzle with a spoonful of additional dressing if like my husband and the more sauce the better is desired, then top with the chicken.
1.) In a small food processor, pulse the almonds until finely chopped. Next add in the parley, garlic powder and paprika. Pulse until well blended and set aside in a shallow dish.
2.) In a separate bowl, whisk the egg. If you are vegan or do not want to use dairy at all, brush coconut oil over either side to accomplish this next step. Dredge the chicken in the almond mixture, coating both sides. Place the chicken in the baking dish and bake for 20 minutes, or until cooked through.
3.) While the chicken is baking, make the dressing. Excluding the olive oil, place all ingredients in the small food processor. Blend until smooth and then slowly add the olive oil to emulsify. Set aside.
4.) Let's talk about kale for a hot minute. It's fibrous and can sometimes be a little too tough which often turns people away from an otherwise fantastic green. When making kale salads, you can soften the leaves by massaging them with dressing. Take about half a tablespoon of that reserved dressing and pour it over the chopped kale. Using your hands, begin to massage the greens - start big tossing all the leaves and then using the universal "money" hand motions, rub the individual leaves. How's that for descriptive? Do this for about 2 minutes, that's all it takes! Once the kale is massaged, add the shaved brussels sprouts and toss with a tablespoon more dressing to evenly coat.
5.) Once done, remove the chicken from the oven and let it cool slightly. Plate your greens, sprinkle with grated parmesan cheese, drizzle with a spoonful of additional dressing if like my husband and the more sauce the better is desired, then top with the chicken.
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