Shredded Chicken Kale Caesar Salad with Parmesan Crisps

• Gluten free

• Meat

  • 3/4 cup Chicken

• Produce

  • 1 Freshly squeeze lime on top
  • 1/2 tsp Garlic powder
  • 8 Grape tomatoes
  • 2 cups Of kale, heaping leaves

• Canned Goods

  • 2 tsp Anchovy paste

• Condiments

  • 1/3 cup Mayo
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1/4 tsp Kosher salt
  • 1/2 tsp Pepper

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 3 tbsp Olive oil

• Dairy

  • 1/2 cup Greek yogurt, plain
  • 1 Parmesan
  • 3 tbsp Parmesan cheese

Found on tablefortwoblog.com

Description

Directions

• In a large mason jar or salad dressing shaker, add all the ingredients for the salad dressing and shake vigorously to incorporate. It is a pretty thick dressing so if shaking it doesnt get it all incorporated, feel free to use a spoon to stir.
• In a large bowl, add kale, chicken, and tomatoes. Add as much caesar dressing as you like then crumble parmesan crisps all over. Toss to coat everything.
• Serve and enjoy!
• Keep salad dressing in the fridge for up to two weeks.