Fall Caesar Salad

2 mins
Serves 1
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Directions

  1. 1Wash and halve the brussels sprouts, then toss with olive oil and Kinder's cracked pepper parmesan. Spread on a baking sheet and roast.
  2. 2Cut a baguette into small pieces.
  3. 3Toss the baguette pieces with olive oil, garlic powder, and oregano.
  4. 4Spread the croutons on a baking sheet and bake.
  5. 5Remove the stems from the kale and chop finely.
  6. 6Wash and chop the romaine lettuce.
  7. 7Combine the chopped kale and lettuce in a bowl.
  8. 8Season chicken tenders with olive oil and Kinder's cracked pepper parmesan and cook in a pan.
  9. 9Make the yogurt dressing by combining yogurt, lemon juice, minced garlic, Dijon mustard, balsamic vinegar, black pepper, and parmesan cheese. Add water to thin it out.
  10. 10Toss the salad with the dressing.
  11. 11Add the roasted brussels sprouts, croutons, and cooked chicken to the salad.
  12. 12Mix everything together.

Ingredients

  • 1 bag brussels sprouts
  • 2 tablespoons olive oil
  • 1 tablespoon Kinder's cracked pepper parmesan
  • 1 baguette
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1 pinch dried oregano
  • 1 bunch Lacinato kale
  • 1 head romaine lettuce
  • 6 chicken tenders
  • 1 tablespoon olive oil
  • 1 tablespoon Kinder's cracked pepper parmesan
  • 1 container Fage Total 0\% milkfat yogurt
  • 1 lemon
  • 2 cloves garlic
  • 1 tablespoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1 pinch black pepper
  • 1 tablespoon parmesan cheese
  • 2 tablespoons water

Equipment

scissorsknifebaking sheetbowlfood processorgrater