Chicken & Kale Caesar-Style Salad with Radishes & Almonds

Chicken & Kale Caesar-Style Salad

with Radishes & Almonds

35 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

This hearty salad, which draws on classic Caesar flavors, offers a winning combination of textures. We’re tossing together juicy chicken, crisp kale and crunchy almonds and radishes. To ensure perfectly tender greens, you’ll massage the kale—or rub the dressing into the leaves by hand. And chefs, don’t be shy with your massage: vigorous rubbing breaks down the leaves’ tough fibers, transforming the kale into a delicious base for the salad!

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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Remove and discard the kale stems; roughly chop the leaves. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Roughly chop the almonds. Pat the chicken dry with paper towels; chop into bite-sized pieces and transfer to a medium bowl. Thoroughly wash your hands after handling the chicken.

Make the dressing & massage the kale:
2 Make the dressing & massage the kale:

In a bowl, combine the mayonnaise, ⅔ of the vinegar, half the cheese and as much of the garlic paste as you’d like. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. In a large bowl, combine the kale and ¾ of the dressing; season with salt and pepper and toss to coat. Using your hands, vigorously massage the kale for 3 to 4 minutes, or until slightly softened.

Marinate the radishes:
3 Marinate the radishes:

In a bowl, combine the radishes and remaining vinegar. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Coat & cook the chicken:
4 Coat & cook the chicken:

While the radish marinates, season the chopped chicken with salt and pepper; toss to coat. Add the flour; toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add the coated chicken (tapping off any excess flour) in a single layer. Cook, turning occasionally, 7 to 9 minutes, or until browned on all sides and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

Finish the salad & plate your dish:
5 Finish the salad & plate your dish:

To the bowl of massaged kale, add the cooked chicken, marinated radishes (draining before adding), almonds and remaining dressing. Toss to combine and season with salt and pepper to taste. Divide the finished salad between 2 dishes. Garnish with the remaining cheese. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Remove and discard the kale stems; roughly chop the leaves. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Roughly chop the almonds. Pat the chicken dry with paper towels; chop into bite-sized pieces and transfer to a medium bowl. Thoroughly wash your hands after handling the chicken.

2 Make the dressing & massage the kale:

In a bowl, combine the mayonnaise, ⅔ of the vinegar, half the cheese and as much of the garlic paste as you’d like. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. In a large bowl, combine the kale and ¾ of the dressing; season with salt and pepper and toss to coat. Using your hands, vigorously massage the kale for 3 to 4 minutes, or until slightly softened.

Make the dressing & massage the kale:
Marinate the radishes:
3 Marinate the radishes:

In a bowl, combine the radishes and remaining vinegar. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.

4 Coat & cook the chicken:

While the radish marinates, season the chopped chicken with salt and pepper; toss to coat. Add the flour; toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add the coated chicken (tapping off any excess flour) in a single layer. Cook, turning occasionally, 7 to 9 minutes, or until browned on all sides and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

Coat & cook the chicken:
5 Finish the salad & plate your dish:

To the bowl of massaged kale, add the cooked chicken, marinated radishes (draining before adding), almonds and remaining dressing. Toss to combine and season with salt and pepper to taste. Divide the finished salad between 2 dishes. Garnish with the remaining cheese. Enjoy!

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