Harvest Kale Caesar Salad with Cornbread Croutons
Ingredients
- 2 (2-oz) pieces bakery cornbread, cubed
- 1 Tbsp olive oil
- 1 bunch kale, chopped
- ⅓ cup refrigerated yogurt Caesar dressing
- 2 cups chopped rotisserie chicken
- ⅓ cup sweetened dried cranberries
- ¾ cup freshly grated Parmesan cheese, divided
Instructions
- Preheat oven to 400°F. Toss together cornbread cubes and oil on a foil-lined rimmed baking sheet. Bake 10 to 15 minutes or until toasted, stirring once halfway through cooking.
- Place kale in a large bowl. Massage dressing into kale; let stand 10 minutes.
- Add cornbread, chicken, cranberries, and ½ cup cheese; toss. Sprinkle salad with ¼ cup cheese.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
402
|
402
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 28 | 28 |
| Carb (g) | 26 | 26 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 744 | 744 |
| T. Sugs (g) | 17 | 17 |
| A. Sugs (g) | 14 | 14 |
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
