Skinny Caesar Salad and Dressing

INGREDIENTS (serves 2):

  • 2, 1/3 Tbsp Lemon juice

  • 2 cloves garlic

  • 1 tsp dijon mustard

  • 1 tsp anchovy paste

  • 1 tsp Worcestershire sauce

  • 1/4 cup grated Parmesan cheese

  • 1/2 cup (2 scoops) Unflavored 20/20 Fiber/Protein Powder

  • 1/2 cup unsweetened Almond milk

  • Salt & pepper, to taste

  • Red Onion, ½ cup chopped

  • 6 cups Kale, torn into bite-size pieces

Directions:

PREPARATIONS:

  1. Prepare the Chicken: Start with your thin chicken cutlets. If you haven’t already, follow the instructions above to pound your chicken to an even thickness of about 1/4 inch.

  2. Marinate the Chicken: Combine olive oil, garlic, dried herbs and vinegar in a large deep shallow dish. Season the chicken on both sides with salt and black pepper then add them to the marinade. Make sure they’re evenly coated then, cover and marinate in an airtight container in the fridge at least 30 minutes, but preferably up to 2 hours for better flavor. Or as long as overnight.

  3. Roast Chicken: set oven to 400 - 450°F should require a cooking time of about 15-18 minutes (depending on the thickness/size of your chicken breasts).

  4. Place chicken in glass baking dish, drizzle olive oil, Mrs. Dash Garlic Herb seasoning.

  5. Prepare dressing by putting all ingredients; lemon juice, garlic, Dijon mustard, Worcestershire sauce, parmesan cheese, unflavored protein powder, almond milk, salt and pepper. 

  6. Pulse blender until well combined.

  7. Add torn kale to a large bowl and sliced red onion. 

  8. Pour prepared dressing over romaine and toss so lettuce is evenly coated.

  9. Slice grilled chicken breast and place on salads

  10. Garnish with salt and pepper, and gluten-free croutons as desired.

Pro Tip: us a thermometer to check the chicken vs cutting into it. The thickest part of the breast should measure 165°F.