Grilled Chicken Broccoli Caesar
- Prep15 mins
- Cook30 mins
- Total45 mins
- Servings4
- Ingredients18
Nothing against romaine, but you’ve never met a better, brighter riff on the classic Caesar than with this raw broccoli and kale twist. They can stand up to the creamy dressing, so there’s no reason you can’t make this crowd-pleaser well in advance. Dare we say the salad gets better with time—the dressing will continue to tenderize the leaves without turning them soggy. Lacinato (dinosaur) kale is better suited for this salad than tougher and more fibrous curly kale, but the latter will work in a pinch. Crispy chunks of seeds offer an upgrade to croutons.
Big bird
Since chicken thigh meat better resists drying out during cooking and also while sitting in your fridge, it’s better suited for use in make-ahead salads than chicken breast.
Grilled Chicken Broccoli Caesar
- Prep15 mins
- Cook30 mins
- Total45 mins
- Servings4
- Ingredients18
Ingredients
- 1 lb (450 g) boneless, skinless organic chicken thighs
- 1 large head broccoli
- 6 cups (1.5 L) chopped kale
- 2 Tbsp (30 mL) mayonnaise or nondairy mayonnaise
- 2 Tbsp (30 mL) white wine vinegar or cider vinegar
- 3 Tbsp (45 mL) grated Parmesan, plus more shaved for serving
- 2 tsp (10 mL) grainy Dijon mustard
- 2 garlic cloves, minced
- 2 anchovy fillets, finely chopped (optional)
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
- 3 Tbsp (45 mL) extra-virgin olive oil
- 1 Tbsp (15 mL) honey
- 1/4 tsp (1 mL) crushed red pepper flakes
- 2 tsp (10 mL) lemon zest
- 2 Tbsp (30 mL) raw shelled sunflower seeds
- 2 Tbsp (30 mL) raw pumpkin seeds
- 1 Tbsp (15 mL) raw sesame seeds
Nutrition
Per serving:
- calories456
- protein37g
- fat26g
- saturated fat6g
- trans fat0g
- carbohydrates26g
- sugars10g
- fibre10g
- sodium427mg
Directions
01
Preheat oven to 400 F (200 C). On parchment paper- or silicone mat-lined baking sheet, place chicken and season with salt and pepper. Place in oven and heat for 25 minutes, or until chicken is cooked to an internal temperature of 165 F (74 C). When cool enough to handle, slice chicken. Alternatively, you can prepare chicken on an outdoor grill.
02
Cut off broccoli florets as close as possible to the dark green flowers and roughly chop; add to large bowl. Trim woody ends from broccoli stems, preserving as much stem as possible. With sharp knife, peel thick skin of stems to expose tender inner cores. Thinly slice stems and add to bowl with florets. Add kale to bowl and toss to combine.
03
In small bowl, whisk together mayonnaise, vinegar, Parmesan, mustard, garlic, anchovies (if using), salt, and black pepper. In slow stream, whisk in olive oil. Add dressing to bowl with broccoli and kale, and toss until everything is well coated. With your hand, massage dressing into vegetables.
04
In small bowl, combine honey, red pepper flakes, lemon zest, and 1 Tbsp (15 mL) water. In dry medium-sized skillet over medium heat, toast sunflower seeds, pumpkin seeds, and sesame seeds, stirring often, until sesame seeds are lightly browned, about 3 minutes. Add honey mixture and cook, stirring often, until seeds stick together in small clumps and they look glazed, about 2 minutes. Scrape seed mixture onto parchment paper; let cool to harden together. Break into small clusters.
05
To serve, divide vegetables among serving plates and top with chicken slices and seed clusters. Garnish with shaved Parmesan.
Make ahead:
Dressed greens, cooked chicken, and seed clusters can be stored separately in refrigerator for up to 3 days. Combine just before serving.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
