Our healthful update to the traditional Caesar salad coats ruffles of cavolo nero, rather than romaine lettuce, in the signature dressing. Tender chicken and shaved Parmesan lend soothing familiarity, while quinoa and crisped chickpeas add interest. These components come together in a vibrant medley that is sure to be the highlight of an autumn luncheon.
Kale and Quinoa Caesar Salad with Roasted Chicken and Crispy Chickpeas
Makes 6 to 8 servings
Ingredients
- 1½ cups quinoa
- ½ cup olive oil
- ¼ cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon anchovy paste
- ½ teaspoon ground black pepper
- 1 clove garlic, minced
- 2 bunches cavolo nero*, thinly sliced
- Roasted Chicken (recipe follows)
- Crispy Chickpeas (recipe follows)
- ½ cup shaved Parmesan cheese
Instructions
- Cook quinoa according to package directions; fluff with a fork, and set aside to let cool.
- In a medium bowl, whisk together olive oil, mayonnaise, lemon juice, mustard, Worcestershire, anchovy paste, pepper, and garlic.
- In a large bowl, toss together prepared quinoa, cavolo nero, Roasted Chicken, Crispy Chickpeas, and cheese. Add desired amount of olive oil mixture; toss and serve immediately.
Notes
*A member of the kale family used often in Italian cooking, this dark green, leafy heirloom is also known as Lacinato kale, Tuscan kale, and black kale.
Roasted Chicken
Makes 6 to 8 servings
Ingredients
- 2 pounds boneless, skinless chicken breasts
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400°.
- Place chicken between sheets of heavy-duty plastic wrap. Using the flat side of a meat mallet or a rolling pen, pound to an even thickness. Rub chicken with paprika, salt, and pepper.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 3 minutes per side. Transfer skillet to oven, and bake until meat thermometer inserted in thickest portion registers 165°, 10 to 15 minutes, or to desired degree of done- ness. Let cool slightly; thinly slice.
Crispy Chickpeas
Makes 6 to 8 servings
Ingredients
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with foil.
- Toss together chickpeas, olive oil, salt, pepper, and garlic powder on prepared pan.
- Bake until browned and crisp, 25 to 30 minutes. Let cool on pan completely.
For more nourishing recipes, see “Comforting Grains” in the October 2018 issue, available on newsstands and at Victoriamag.com.
