Chicken, Spinach, & Arugula Salad with Anchovy-Lemon Vinaigrette & Kale Chip Croutons

This fresh, upbeat take on a chicken Caesar salad skips the egg and uses less oil for a lighter version of the traditional anchovy dressing. Leftover rotisserie chicken adds fast protein, sans cooking. This salad uses kale chips instead of croutons for a no-cook, low-carb alternative to croutons; try carrot, sweet potato, or beet chips, or even crunchy dried apples, as other options.
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  • 4 servingsServings

Ingredients

  • Juice of 1 large or 2 medium lemons (about 1/4 cup lemon juice)
  • 3 anchovy fillets, drained and minced
  • 1 garlic clove, very finely minced or pressed in a garlic press
  • 2 Tbs. white balsamic vinegar or 1 Tbs. white wine vinegar
  • 2 tsp. Dijon mustard
  • 1/3 cup olive oil
  • 4 cups baby arugula leaves
  • 2 cups baby spinach leaves
  • 2 cups cubed rotisserie chicken breast
  • 2 oz. shaved Parmigiano-Reggiano cheese
  • 1 cup kale chips

Preparation

  1. Squeeze lemon juice into small bowl. Add anchovy fillets and garlic, and combine to make a paste, mashing anchovies and garlic against side of bowl with back of spoon as necessary. Stir in vinegar and mustard. Slowly whisk in olive oil until dressing is thick. Season to taste with salt and pepper, and set aside.
  2. In large bowl, combine arugula, spinach, and chicken. Drizzle with enough dressing to coat, and toss to mix. Divide salad among four individual plates. Top each with cheese and kale chips, and serve immediately.

Nutrition Information

  • Calories: 370
  • Carbohydrate Content: 6 g
  • Cholesterol Content: 75 mg
  • Fat Content: 25 g
  • Fiber Content: 1 g
  • Protein Content: 29 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 460 mg
  • Sugar Content: 2 g
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