Chicken Kale Caesar Salad

This easy and healthy Chicken Kale Caesar Salad is made with tender greens, oven-roasted chicken breast, and a creamy, homemade Caesar dressing. A perfect flavor-packed side or a satisfying high-protein standalone meal ready in just 20 minutes!

Ingredients

• chicken breast: thinly sliced for minimal cooking time.
• greens: kale (stems removed) and romaine. I’m using dinosaur kale, but curly kale can also be used in this recipe.
• toppings: grape or cherry tomatoes, parmesan crisps, shaved parmesan cheese, I’m using store-bought parmesan crisps.
• dressing: grated parmesan, greek yogurt, avocado oil mayo, garlic, lemon juice, dijon mustard, salt, and black pepper.
• olive oil: for cooking and massaging the kale leaves.
• fresh lime juice: for topping and massaging the kale leaves.
• optional: For a classic Caesar salad, fold in some croutons.

Chicken Kale Caesar Salad

Hold onto your taste buds, because if you thought a traditional Caesar salad was good, this chicken kale Caesar salad will blow your mind! 

In this delicious salad, you’ll find crisp romaine lettuce, juicy tomatoes, perfectly roasted chicken, crunchy parmesan crisps, and creamy, savory dressing, all complemented by the addition of leafy green kale. 

It’s a symphony of flavors and textures that will leave you craving more! 

Healthy, Homemade Caesar Dressing

This healthy, homemade Caesar dressing is a flavor sensation! Made with grated parmesan, creamy Greek yogurt, avocado oil mayo, garlic, zesty lemon juice, tangy Dijon mustard, and a pinch of salt and pepper – it’s a delightful medley of savory goodness. 

The best part? It skips the anchovies, making it a perfect choice for anchovy skeptics and those seeking a lighter alternative. Drizzle this scrumptious dressing over your favorite salads, or use it as a delicious dip for veggies. It’s a guilt-free way to elevate your meals with a creamy, tangy twist!

How to make Chicken Kale Caesar Salad

1. Preheat oven to 350°F (177°C). Season chicken with olive oil, paprika, garlic powder, salt, and pepper and place on a parchment paper lined baking sheet. Bake in the oven for 15-20 minutes or until golden brown and chicken is cooked through. The internal temperature of cooked chicken should be at least 165 degrees F.

2. While the chicken is cooking, it’s time to make the salad and dressing! To a blender or food processor, add Greek yogurt, garlic cloves, lemon juice, parmesan, mayo, dijon mustard, salt, and pepper. Blend on high until smooth and creamy. Set aside. If you want a thinner consistency, add 1-2 tablespoons of cold water at a time until the desired consistency.

3. To a large bowl, add the kale and massage with a little olive oil and lime juice to remove some of the bitterness. Then add the romaine, shaved parmesan, parmesan crisps, cherry tomatoes, Caesar dressing, and a squeeze of lime juice. Toss together.

4. Chop the cooked chicken into bite-sized pieces and lay it over the salad. 

Storage

Store Chicken Kale Caesar Salad in an airtight container in the fridge for 3 to 4 days. I recommend storing the Caesar dressing separately from the salad so it doesn’t get soggy.

Serving Suggestions

Garnish the salad with extra parmesan cheese, freshly ground black pepper, or a sprinkle of chopped fresh herbs like parsley or basil.

Serve the salad with some warm, crusty sourdough bread or garlic breadsticks on the side.

You can serve the Chicken Kale Caesar Salad with other protein options, such as grilled shrimp, sliced steak, or tofu.

Looking for more salad recipes? Try this Fennel and Parmesan Arugula Salad and top it with 10-Minute Air Fryer Salmon.

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