Kale Chicken Caesar Salad

Ingredients  - serving 2 cups

2 anchovy fillets
1 garlic clove, finely minced
2 tablespoons olive oil
1/4 cup plain nonfat yogurt 
2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
1/2 teaspoon freshly ground black pepper
1/8 teaspoon salt
5 cups chopped kale
1 (14-ounce) can hearts of palm, rinsed and thinly cut crosswise
1 apple, cored and thinly sliced
1/2 cup roasted chickpeas
1/4 cup grated Parmesan cheese
12 ounces grilled or baked chicken breast, sliced

Instructions

With a mortar and pestle or a spoon and bowl, smash the anchovy, garlic and oil into a paste. Whisk in the yogurt, mustard, vinegar, lemon juice, pepper and salt.
Place kale in a large bowl and add the dressing. Massage the kale with clean hands until the leaves start to soften. Add hearts of palm and apple to the bowl; toss to coat. Divide among 4 plates and top with chickpeas, cheese and chicken.

Nutrition facts:

Calories - 380 per cup

Think Smart
Eat and Lose Weight