Kale Chicken Caesar Salad

Makes 4 servings (2 cups of salad, 1 chicken breast and 2 tbsp of dressing per serving)


  • 4 (5 oz) boneless skinless chicken breasts 
  • ½ cup plain Greek yogurt
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic 
  • 2 tbsp lemon juice 
  • 1 tsp Dijon mustard 
  • 1 tsp anchovy paste
  • 4 cups kale, chopped and stems removed 
  • 4 cups chopped romaine lettuce


  1. Preheat oven to 400°F. 
  2. Season chicken breasts salt and pepper. Place on a parchment paper-lined baking sheet and cook for about 25 minutes, flipping halfway through. Once cool enough to handle, slice chicken into strips. 
  3. Meanwhile, combine Greek yogurt, Parmesan, garlic, lemon juice, Dijon mustard, and anchovy in a food processor and blend until smooth and creamy. 
  4. In a large bowl, combine kale and romaine lettuce. Add dressing and toss to coat. Top with sliced chicken.
  5. Serve and enjoy! 


Nutritional analysis per serving: 264 calories, 7 g fat, 41 g protein, 9 g carbohydrate (7 g available carbohydrate), 2 g fibre, 353 mg sodium 

My Viva Plan® Servings: 5 proteins, 2 vegetables