Chicken Caesar Salad With Crispy Kale - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 3 egg yolks
- 3 cloves garlic, crushed
- 1 tablespoon Dijon mustard
- 1/4 cup (60ml) extra virgin olive oil
- 1 tablespoon apple cider vinegar
Instructions
- To make the dressing, place the egg yolks, garlic and mustard in a bowl and whisk until thick and creamy. Gradually add half the oil, whisking continuously until combined. Gradually add the vinegar and the remaining oil, whisking to combine. Set aside.
- To make the crispy kale, preheat oven to 300 °F (150 °C). Place the kale, oil, parmesan, salt and pepper in a bowl and toss to coat. Place in a single layer on baking trays lined with non-stick baking paper. Bake for 15 –20 minutes or until crisp, and set aside.
- Brush the chicken with oil and sprinkle with salt and pepper. Heat a grill pan or barbecue over high heat. Cook the chicken for 2 –3 minutes each side or until cooked through. Slice the chicken and place in a large bowl. Add the Brussels sprouts, lettuce, spinach, and pine nuts and toss to combine. Divide between serving plates and top with crispy kale and the dressing to serve.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Apple Cider Vinegar.
Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)
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