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Best Kale Chicken Caesar Pasta Salad

Unforgettable Best Kale Chicken Caesar Pasta Salad Recipe

Discover the Best Kale Chicken Caesar Pasta Salad, a quick, protein-packed meal with vibrant colors and flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces Boneless Chicken Breasts Perfect for grilling to enhance flavor.
  • 8 ounces Fusilli Pasta Or substitute with any short pasta you prefer.
  • 4 cups Kale Any sturdy leafy green can be used for diversity.
  • 1/2 cup Parmesan Cheese Use a vegetarian cheese alternative for a vegetarian version.
  • 1 can Chickpeas Offers protein and a delightful crunch.
For the Dressing
  • 1 cup Greek Yogurt Try non-dairy yogurt for a vegan twist.
  • 2 tablespoons Olive Oil Enhances flavor and helps crisp up the chickpeas.
  • 2 cloves Garlic Adds aromatic richness.
  • 1 tablespoon Dijon Mustard Provides a tangy bite.
  • 1 tablespoon Worcestershire Sauce Choose a vegan version if needed.
  • 1 teaspoon Anchovy Paste Deepens the dressing flavor.
  • 1 tablespoon Lemon Brightens the overall taste.
Seasoning
  • 1 teaspoon Salt Essential for bringing all the flavors together.
  • 1 teaspoon Pepper Essential for bringing all the flavors together.
  • 1 teaspoon Smoked Paprika Adds depth and warmth.
  • 1/2 teaspoon Chili Flakes Optional for a little kick.

Equipment

  • Oven
  • Grill or Skillet
  • Large pot
  • Colander
  • large mixing bowl
  • Food Processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Rinse and thoroughly dry the chickpeas. Toss chickpeas with olive oil, smoked paprika, salt, and optional chili flakes. Spread on a baking sheet and bake for 20-30 minutes.
  2. Butterfly and pound the chicken breasts. Season with salt and grill for about 3-4 minutes on each side until cooked and golden. Cool and dice into bite-sized pieces.
  3. Bring salted water to a boil. Cook fusilli pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.
  4. Finely chop the kale. In a large bowl, combine kale, cooled pasta, and diced chicken, gently tossing to mix.
  5. In a food processor, combine grated parmesan, Greek yogurt, garlic, mustard, Worcestershire sauce, anchovy paste, and lemon juice. Pulse until smooth, seasoning with salt and pepper.
  6. Pour dressing over the salad mixture and gently toss. Top with crispy chickpeas and remaining parmesan, serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 32gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 65mgSodium: 750mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 2000IUVitamin C: 60mgCalcium: 250mgIron: 3mg

Notes

Store salad in an airtight container for up to 4 days. Keep dressing separate until serving to maintain crispness.

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