Chicken Kale Caesar Recipe
Kale & romaine lettuce tossed with chicken, parmesan cheese, croutons, parmesan crisps & Caesar dressing.
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Ingredients
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Greens
Protein
Parmesan & Toppings
Croutons
Parmesan Crisps
Dressing
Fats & Oils
Method
Greens
- 1
Rinse the romaine and kale; pat dry and chop into bite-sized pieces. Place greens in a large salad bowl.
Protein
- 2
Season the chicken with salt and pepper; set aside.
Fats & Oils
- 3
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes per side. Transfer to a cutting board and slice into thin strips.
Parmesan & Toppings
- 4
Grate parmesan cheese for topping. Reserve about 2 tablespoons for finishing the salad.
Croutons
- 5
If using store-bought croutons, skip toasting. If making homemade, toss bread cubes with 1 teaspoon olive oil, salt, and pepper, and bake at 350°F (175°C) until golden, 8-12 minutes.
Parmesan Crisps
- 6
Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Place small heaps of grated parmesan on the sheet and press into thin rounds. Bake 3-5 minutes until edges are golden and crisps form. Let cool on a rack.
Dressing
- 7
Make the Caesar dressing
In a bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon anchovy paste, 1/4 teaspoon garlic powder, 1 teaspoon Worcestershire sauce, and 2 tablespoons grated parmesan. Season with salt and pepper to taste.
- 8
Assemble the salad
In the large bowl with greens, drizzle the dressing and toss to coat evenly.
- 9
Finish and serve
Add the sliced chicken, croutons, and remaining parmesan. Crumble parmesan crisps on top for added texture. Toss lightly, adjust seasoning if needed, and serve immediately.
