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Spicy Kale Caesar with Chicken

Spicy Kale Caesar with Chicken

tossed with Avocado, Tomato & Tortilla Chips

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A lot of confusion surrounds the origin of the Caesar salad; but one thing is (probably) certain: It was invented by Caesar Cardini in Tijuana, Mexico. So although we’re messing with a classic, we’re doing it Mexican style! We coat massaged kale in a pickled jalapeño-lemon-Caesar dressing, combined with creamy chunks of avocado and juicy diced tomato. Then we top it with spiced, seared chicken and crisp crumbled tortilla chips, for a hearty-yet-light dinner idea.

Tags:NewCarb SmartSpicyProtein Smart
Allergens:SesameEggsMilkFish

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time15 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Avocado

1 unit

Lemon

1 unit

Jalapeño

4 ounce

Kale

1 unit

Tomato

1.5 ounce

Blue Corn Tortilla Chips

(ContainsSesame)

10 ounce

Chicken Breast Strips

1 tablespoon

Mexican Spice Blend

1.5 ounce

Caesar Dressing

(ContainsEggs, Milk, Fish)

2 tablespoon

Mayonnaise

(ContainsEggs)

Not included in your delivery

7 teaspoon

Olive Oil

1 teaspoon

Cooking Oil

¼ teaspoon

Sugar

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories830 kcal
Fat61 g
Saturated Fat9 g
Carbohydrate35 g
Sugar6 g
Dietary Fiber11 g
Protein38 g
Cholesterol125 mg
Sodium500 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Bowl
Small Bowl
Plastic Wrap
Paper Towel
Large Pan
Whisk
Large Bowl
Instructionsarrow up iconarrow up icon
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1

• Wash and dry produce. • Halve and pit avocado; using a spoon, scoop out avocado from each half, then dice. Quarter lemon. Halve jalapeño lengthwise, removing ribs and seeds for less heat; thinly slice into half-moons. Remove and discard any large stems from kale; chop into bitesize pieces. Finely dice tomato. Gently crush tortilla chips in the bag into bite-size pieces.

2

• Place avocado in a medium bowl. Add a squeeze of lemon juice (two squeezes for 4 servings) and a pinch of salt and pepper; toss to combine. • In a small bowl, combine jalapeño, juice from half the lemon, ¼ tsp sugar (½ tsp for 4), and a big pinch of salt. Cover tightly with plastic wrap and microwave for 45 seconds. Set aside to pickle.

3

• Pat chicken* dry with paper towels and season all over with half the Mexican Spice Blend (you’ll use the rest later) and a big pinch of salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

4

• Meanwhile, in a second medium bowl, whisk together dressing, mayonnaise, remaining Mexican Spice Blend, and juice from remaining lemon. Add jalapeño pickling liquid (you’ll use the pickled jalapeño in Step 6) and whisk to combine. Gradually whisk in 2 TBSP olive oil (4 TBSP for 4 servings). Taste and season with salt and pepper. • Transfer 2 TBSP spicy Caesar dressing (4 TBSP for 4) to a second small bowl and reserve.

5

• Place kale in a large bowl; add a drizzle of olive oil and a pinch of salt. Using your hands, massage kale until leaves are tender, 1-2 minutes. • Add remaining spicy Caesar dressing and toss to coat. Taste and season with salt and pepper.

6

• Roughly chop pickled jalapeño; transfer to bowl with kale. Add avocado, half the chicken, half the tomato, and half the tortilla chips to bowl; toss to combine. • Divide salad between bowls. Top with remaining chicken, remaining tomato, and remaining tortilla chips. Drizzle with reserved spicy Caesar dressing and serve.

Chicken is fully cooked when internal temperature reaches 165°.