High Protein Cacio e Pepe Chicken Kale Salad by @erekav

50 min

4 servings

🧄

7.5 ml

Garlic powder

🥣

120 ml

Low-fat plain Greek yogurt

🧀

65 g + 3 tbsp

Pecorino romano

🫒

60 ml

Extra-virgin olive oil

🥣

15 ml

Miso paste

🥛

120 ml

Low-fat milk

⚫

20 ml

Black pepper

🥬

300 g

Kale

🧅

100 g

Scallions

🌰

40 g

Toasted almonds

🍗

280 g

Rotisserie chicken

🫘

240 g

Chickpeas

🫒

2 tbsp

Olive oil

  1. Preheat

    Preheat the oven to 400°F (205°C).

  2. Add
    • garlic powder
    • low-fat plain Greek yogurt
    • Pecorino Romano cheese

    Add garlic powder, Greek yogurt, 1/3 cup Pecorino Romano cheese, 2 tablespoons olive oil, miso paste, and milk to the blender.

  3. Blend
    • coarsely ground black pepper

    Blend the dressing until smooth. Stir in 2 teaspoons coarsely ground black pepper.

  4. Pat
    • chickpeas

    Pat the drained chickpeas dry and spread them on the parchment-lined baking sheet.

  5. Bake
    • chickpeas

    Bake the chickpeas for 15 minutes. Transfer them to a medium bowl.

  6. Add
    • chickpeas
    • extra-virgin olive oil
    • Pecorino Romano cheese

    Add 2 tablespoons olive oil, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon black pepper to the chickpeas. Toss until coated.

  7. Return
    • chickpeas

    Return the coated chickpeas to the baking sheet. Bake for 20 minutes until crisp.

  8. Add
    • kale
    • scallions
    • toasted almonds

    Add kale, scallions, toasted almonds, shredded rotisserie chicken, and crispy chickpeas to the serving bowl.

  9. Pour

    Pour the Cacio e Pepe dressing over the salad just before serving. Toss gently to coat.

High Protein Cacio e Pepe Chicken Kale Salad by @erekav

50 min

4 servings

🧄

7.5 ml

Garlic powder

🥣

120 ml

Low-fat plain Greek yogurt

🧀

65 g + 3 tbsp

Pecorino romano

🫒

60 ml

Extra-virgin olive oil

🥣

15 ml

Miso paste

🥛

120 ml

Low-fat milk

⚫

20 ml

Black pepper

🥬

300 g

Kale

🧅

100 g

Scallions

🌰

40 g

Toasted almonds

🍗

280 g

Rotisserie chicken

🫘

240 g

Chickpeas

🫒

2 tbsp

Olive oil

Preparation Steps

  1. Step 1/9

    Preheat the oven to 400°F (205°C).

  2. Step 2/9

    Add garlic powder, Greek yogurt, 1/3 cup Pecorino Romano cheese, 2 tablespoons olive oil, miso paste, and milk to the blender.

    🧄garlic powder
    🥣low-fat plain Greek yogurt
    🧀Pecorino Romano cheese
    🫒extra-virgin olive oil
    🥣miso paste
    🥛low-fat milk
    🥄measuring spoons
    🥄measuring cups

  3. Step 3/9

    Blend the dressing until smooth. Stir in 2 teaspoons coarsely ground black pepper.

    ⚫coarsely ground black pepper
    🥄spoon

  4. Step 4/9

    Pat the drained chickpeas dry and spread them on the parchment-lined baking sheet.

    🫘chickpeas
    🍳baking sheet
    📜parchment paper

  5. Step 5/9

    Bake the chickpeas for 15 minutes. Transfer them to a medium bowl.

    🫘chickpeas
    🍳baking sheet
    🥣medium bowl

  6. Step 6/9

    Add 2 tablespoons olive oil, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon black pepper to the chickpeas. Toss until coated.

    🫘chickpeas
    🫒extra-virgin olive oil
    🧀Pecorino Romano cheese
    ⚫coarsely ground black pepper
    🥣medium bowl
    🥄spoon

  7. Step 7/9

    Return the coated chickpeas to the baking sheet. Bake for 20 minutes until crisp.

    🫘chickpeas
    🍳baking sheet
    📜parchment paper

  8. Step 8/9

    Add kale, scallions, toasted almonds, shredded rotisserie chicken, and crispy chickpeas to the serving bowl.

    🥬kale
    🧅scallions
    🌰toasted almonds
    🍗rotisserie chicken
    🫘chickpeas
    🥣serving bowl

  9. Step 9/9

    Pour the Cacio e Pepe dressing over the salad just before serving. Toss gently to coat.

    🥣serving bowl
    🥄spoon

Composition

Ingredients

Types

Seasonings, Dairy, Oils, Condiments, Vegetables, Nuts, Meat, Legumes

Ingredients

Garlic powder, Low-fat plain Greek yogurt, Pecorino romano, Extra-virgin olive oil, Miso paste, Low-fat milk, Black pepper, Kale, Scallions, Toasted almonds, Rotisserie chicken, Chickpeas, Olive oil

Notes

Garlic powder (for the dressing), Low-fat plain Greek yogurt (for the dressing), Pecorino romano (for the dressing, grated, for topping the salad, amount not given, for the crispy chickpeas), Extra-virgin olive oil (for the dressing), Miso paste (for the dressing), Low-fat milk (for the dressing), Black pepper (coarsely ground, for the dressing, for the crispy chickpeas), Kale (rinsed, dried, and shredded), Scallions (sliced thin), Rotisserie chicken (shredded), Chickpeas (drained, for the crispy chickpeas), Olive oil (for the crispy chickpeas)

Allergens

Milk, Soy, Tree nuts

Dietetics

Dietary regimen

High protein, High fiber

Calories

455 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 29g, Fat: 25g, Fiber: 9g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 330mg, Iron: 3.5mg, Potassium: 690mg, Sodium: 670mg

Vitamins

Vitamin A: 570mcg RAE, Vitamin C: 80mg, Vitamin K: 420mcg, Vitamin B12: 0.8mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

35 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

measuring spoons, measuring cups, medium bowl, serving bowl, baking sheet, parchment paper, spoon, whisk

Appliances

Oven, Blender

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Lunch, Dinner, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@erekav

Origin

Cuisine

Italian-American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Creamy, Tender, Crispy

Flavors

Peppery, Savory, Salty, Tangy, Nutty, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store salad and dressing separately in airtight containers,Keep crispy chickpeas at room temperature in a loosely covered container for best texture), freezer :