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Chicken, broccoli and kale in bowl

Chargrilled chicken & kale Caesar salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
Nutrition: per serving
low inkcal399


  • 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 long-stem broccoli , cut in half lengthways
  • 30g parmesan


  • STEP 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.

  • STEP 2

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

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2019


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A star rating of 4.2 out of 5.5 ratings

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