I made this salad to duplicate one I had in Sausalito, CA with my good friend Hannah Healy from Healy Eats Real. She recommended the restaurant French Fast Food and I was so excited to try it when we went together. I loved it so much because French food is Paleo and Primal naturally because they are not afraid to eat healthy fats and odd bits such a liver. We ordered the chicken pate with crudites, fried Brussels sprouts with homemade buttermilk ranch and an amazing kale salad with dark meat chicken and Caesar dressing. I made this version to try to recreate my warm California memory with my friend.
Low Carb Kale Chicken Caesar Salad Recipe
Prep time: 15 minutes
Cook time: 10 minutes
1 lb boneless chicken thighs
6 anchovy fillets packed in oil, drained (order here)
1 garlic clove
1 teaspoon paprika (order here)
sea salt (order here)
black pepper (order here)
2 large egg yolks (order pastured eggs here)
2 tablespoons fresh lemon juice, plus more
1 teaspoon Dijon mustard (order here)
3 tablespoons finely grated Parmesan (optional)
3 bunches of kale
1/4 cup almond slices (order here)
Sprinkle the chicken thighs with paprika, salt and pepper. Pound out the chicken thighs or slice them so they lay flat. Heat up a skillet over medium heat and melt some ghee or coconut oil. Place the chicken in the fat and cook for 3 to 5 minutes on each side and place on a plate to rest.
Place the anchovies, garlic, salt and pepper, egg yolks, lemon juice, mustard, oil, cheese, if using, in blender and pulse until smooth. Rip the kale off the stalks into bite sized pieces and place in a bowl. Message the kale with both hands briefly to soften it up. Pour the dressing over lettuce and toss until well coated. Place on a serving plate and top with chicken and almonds.
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