Baby kale tossed with grilled chicken breast, crispy potato croutons, crumbled feta and a creamy garlic parmesan dressing.
Crispy Potato Croutons
1 pound (0.45kg) Russet Potatoes, diced ¾ inch
1 tablespoon (15ml) Olive Oil
1 teaspoon (2g) Salt
½ teaspoon (~1g) Ground Black Pepper
Creamy Garlic Parmesan Dressing
1 each (5g) Garlic Cloves, peeled
¾ teaspoon (2g) Salt
1 each Large Egg Yolk
2 tablespoons (30ml) Fresh Squeezed Lemon Juice
¾ teaspoon (12ml) Dijon Mustard
5 fluid ounces (150ml) Vegetable Oil
¼ cup (60g) Grated Parmesan Cheese
Grilled Chicken Breast*
1 pound (0.45kg) Boneless Skinless Chicken Breast
1 teaspoon (5ml) Vegetable Oil
1 teaspoon (~2g) Salt
1 teaspoon (~2g) Freshly Ground Black Pepper
6 cups (180g) Baby Kale, washed and dried
¼ cup (25g) Feta Cheese, crumbled
1/3 cup (80ml) Prepared Creamy Garlic Parmesan Dressing (recipe above)
2 teaspoons Parsley, chopped
Prep Time: 10min | Cook Time: 20min
Preheat the oven to 400 F (204 C)
To roast the potatoes, cut the potatoes and drizzle with olive oil and toss. Season the potatoes with the salt and black pepper then toss again to combine. Place the potatoes on a baking sheet lined with aluminum foil. Roast the potatoes for 18-22 minutes or until they are golden and crispy. Allow the potatoes to cool until ready to use.
To make the dressing, combine the garlic, salt, egg yolks, lemon juice and Dijon in a blender. Blend the ingredients until smooth. Slowly drizzle the oil in while the blender is running until the dressing is smooth. Remove from the blender and place into a container for serving. Stir in the parmesan cheese and set aside until read Stir in the parmesan cheese and set aside until ready to use.
To make the grilled chicken, heat a grill pan or outdoor grill over medium high heat. Toss the chicken breast with oil then season with salt and pepper. Grill the chicken breast for about 5-6 minutes per side depending on the thickness of the chicken. The chicken should be cooked to an internal temperature of 165 F or until the juices run clear. Allow the chicken breast to rest before slicing and serving. Sprinkle the chicken with the chopped parsley.
Arrange a bed of the baby kale on each plate. Top the salad with the grilled chicken breast and the crispy potato croutons. Sprinkle the tops of each salad with the feta cheese crumbles.
Serve the salad with the garlic parmesan dressing and enjoy.
*Prepared roasted/grilled chicken from your local deli can be used to save even more time.
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