Chicken, Spinach and Arugula Salad with Anchovy-Lemon Vinaigrette and Kale Chip Croutons
This fresh, upbeat take on a chicken Caesar salad skips the egg and uses less oil, for a lighter version of the traditional anchovy dressing. Kale chips stand in for croutons for a low-carb alternative to croutons; try carrot, sweet potato or beet chips, or even crunchy dried apples, as another options.
1 large or 2 medium lemons
3 anchovy fillets, drained and minced
1 garlic clove, very finely minced or pressed in a garlic press
2 tablespoons white balsamic vinegar or white wine vinegar
2 teaspoons Dijon mustard
1/3 cup olive oil
4 cups baby arugula leaves
2 cups baby spinach leaves
2 cups cubed rotisserie chicken breast
2 ounces shaved Parmigiano-Reggiano cheese
1 cup kale chips
- Squeeze lemon juice into a small bowl. Add anchovy fillets and garlic, and mix with lemon juice, mashing anchovies and garlic gains the side of bowl with back of spoon to make a paste. Stir in mustard and vinegar. Very slowly whisk in olive oil until dressing is thick. Season to taste with salt and pepper, and set aside.
- In a large bowl, combine arugula, spinach and chicken. Drizzle with enough dressing to coat, and toss to mix.
- Divide salad between four individual plates. Top each with cheese and kale chips and serve immediately.