Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Cottage Cheese Caesar Salad
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 428
- Total Fat
- 20 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 102 milligrams
- Sodium
- 891 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 6 grams
- Sugar
- 6 grams
- Protein
- 42 grams
This lighter, healthy Caesar salad swaps the usual mayo or egg yolks for creamy cottage cheese, giving the dressing a tangy, protein-packed twist that still feels rich and satisfying. Tender grilled chicken turns it into a hearty main, while crunchy lemony breadcrumbs and plenty of Parmesan bring all the classic Caesar flavor—just a little fresher and lighter.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 428
- Total Fat
- 20 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 102 milligrams
- Sodium
- 891 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 6 grams
- Sugar
- 6 grams
- Protein
- 42 grams
Ingredients
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Directions
- Make the dressing: Combine the cottage cheese, Dijon, Worcestershire, anchovies, 1 teaspoon of the lemon zest, 3 tablespoons of the lemon juice, 3 tablespoons of the olive oil, half of the grated garlic, 1/4 teaspoon of the salt, a generous grind of pepper and 3 tablespoons water in a food processor. Process until smooth and creamy.
- Transfer the dressing to a large bowl and stir in 1/4 cup of the Parmesan. Taste and season with more pepper, if desired. Add the kale and toss well, massaging the dressing into the leaves until slightly softened. Set aside while you prepare the chicken and breadcrumbs.
- Place the chicken between 2 pieces of plastic wrap or parchment. Gently pound with a meat mallet to an even thickness of 1/2 inch. Transfer to a shallow dish and top with 2 teaspoons of olive oil, plenty of pepper and the remaining 1 tablespoon lemon juice and 1 teaspoon salt; coat evenly.
- Prepare a grill pan or grill for medium-high heat. Grill the chicken, turning once halfway, until an instant-read thermometer registers 165 degrees F, 4 to 5 minutes per side. Transfer to a cutting board to rest.
- For the breadcrumbs: Add the remaining 1 teaspoon olive oil and grated garlic to a medium skillet. Heat over medium until the garlic begins to sizzle, about 30 seconds, then add the breadcrumbs and stir to coat with the oil. Continue to cook until golden brown, 2 to 3 minutes. Remove from the heat and stir in the remaining 1/2 teaspoon lemon zest and some pepper.
- Divide the kale salad among 4 shallow bowls. Sprinkle with the toasted breadcrumbs and remaining 1/4 cup Parmesan. Thinly slice the chicken and arrange over the top. Serve immediately.
