Chargrilled chicken & kale Caesar salad

Try our healthy twist on a chicken Caesar salad with Tenderstem broccoli and a creamy mustard dressing. Perfect for a low-calorie lunch option

  • Prep:20 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 399
  • fat 20g
  • saturates 4g
  • carbs 21g
  • sugars 6g
  • fibre 7g
  • protein 31g
  • salt 0.7g


  • 1 anchovy
  • 1 garlic clove
  • 1 tsp Dijon mustard
  • 100ml buttermilk
  • 1 lemon, zested and juiced
  • 200g bag kale, large tough stalks removed
  • 200g defrosted frozen peas
  • 6 skinless and boneless chicken thighs
  • 2 thick slices crusty bread
  • 3 tbsp cold pressed rapeseed oil
  • 400g Tenderstem broccoli, cut in half lengthways
  • 30g parmesan


  1. Mash the anchovy and garlic together using a pestle and mortar, then tip the mixture into a bowl and whisk in the mustard, buttermilk, lemon zest and juice, and season with black pepper. Put the kale and peas in a large bowl, pour over ¾ of the dressing, then massage into the kale so each leaf is coated.

  2. Put the chicken thighs between two pieces of baking parchment, then bash out with a rolling pin to 1cm thickness.

  3. Heat a griddle pan until searing hot. Brush the bread slices with a little oil, then griddle until lightly charred on all sides. Set aside.

  4. Next, season the broccoli and brush the cut side of each piece with a little oil. Griddle, cut-side down, in batches for 3-4 mins until tender. Lastly, brush the remaining oil over the chicken thighs and season, then griddle the chicken for 3-4 mins on each side until cooked through.

  5. Distribute the kale between four plates. Slice the chicken diagonally and break the bread into pieces. Top each of the plates with ¼ of the chicken, broccoli and croutons. Grate over the parmesan in large shavings and drizzle with the remaining dressing to serve.

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