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Recipe of the Month

Chicken and Kale Caesar Salad


1 bunch kale (about 8 cups), finely chopped

2 cups cooked chicken breast, cut into strips

2 tbsp flaked nutritional yeast

1 tbsp Parmesan cheese, grated

3 tbsp extra-virgin olive oil

3 tbsp lemon juice

1 tsp Dijon mustard

Pinch salt


1. Add kale to a large serving bowl.

2. Top with cooked chicken.

3. In a jar with lid, combine nutritional yeast, Parmesan, olive oil, lemon juice, mustard and salt.

4. Shake to combine.

5. Add dressing to salad. Toss well and serve.

Makes 4 servings. Per serving:


281 calories | 25g protein | 14g total fat | 2g saturated fat | 9g mono fat | 3g poly fat | 17g carbohydrate | 3g sugar | 6g fiber | 249mg sodium


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