Kale Caesar Salad Recipe
This kale caesar salad recipe with chicken is healthy and dairy free. It’s topped with homemade croutons and vegan parmesan cheese and dressed with a simple caesar vinaigrette for a light and filling meal. Makes 4 servings.
Why I love this kale caesar salad
I suppose I should just warn you now. I’m on a mission to create as many kale salad variations as possible. Right now, my goal is ten, but I’m sure the possibilities are endless.
So far we have the kale mango salad, this kale caesar salad, and I have a BLT one up my sleeve when I’m craving my BLT pasta salad without carbs. Why am I on such a kick, you ask?
Well, kale salads are amazing. They hold up really well. They won’t wilt overnight, which makes them perfect for lunches and make-ahead salads. Plus, kale has more vitamin C than an orange and more calcium than milk? So, now I’m on a mission to cut lettuce out of my life and replace it with kale.
If you like this recipe, you have to try this related recipe, and this one and this one.
Looking for more kale recipes: kale and shredded brussels sprouts salad / Tuscan sausage and kale soup / butternut squash and kale salad / creamy vegetable soup
Ingredients:
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- Kale – I usually opt for curly kale, since it is more consistently stocked at most grocery stores, but make sure you massage this type of kale to avoid any bitterness. You can grab your favorite kale and use that though, any type will work just fine for this recipe.
- Vegan parmesan cheese – We love Follow Your Heart vegan parmesan, but any dairy free or plant based parmesan will work well.
- Caesar vinaigrette – I used my favorite recipe, its a homemade caesar salad dressing. It’s super easy to make and it’s egg and dairy free. If you want to use a different recipe or a store bought version feel free. Just make sure to check the ingredients or the label for dairy ingredients.
- Croutons -Make sure to check the label of your croutons, a lot of brands have hidden dairy. If you are having trouble finding dairy free croutons, try making these dairy free croutons at home – it’s way easier than you think.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make a chicken caesar salad with kale
Cook the chicken. Use a meat mallet to pound your chicken to an even thickness, and season it with salt, pepper and granulated garlic. I don’t usually measure, but you can if you want. The more seasoning, the more flavor you’ll have.
Heat a large skillet to medium-high and cook the chicken for about 5 – 6 minutes per side, or until the center has reached 165˚F. If you aren’t using a non-stick skillet, use a little cooking oil or spray to keep the chicken from sticking.
Remove from heat and let cool for about 5 – 10 minutes before slicing.
How to massage kale. Once your kale is cleaned and chopped (or torn) into small pieces, add it to your salad bowl. Drizzle a tiny bit of oil and lemon juice (maybe 1 – 2 teaspoons each), and add a pinch of salt.
Use your hands to massage the kale until it has turned from a cloudy green to a dark, vibrant green. The texture of the kale should be softer to the touch and look slightly wilted.
Add the dressing and mix the salad. Since most caesar dressings out there have milk in them, I have just started making my own caesar vinaigrette, but there are several on the market that don’t include dairy.
Add the homemade croutons, cooled chicken and parmesan cheese. You can read all about our favorite dairy free cheese, but for this recipe I used this dairy free brand. If you’re making your salad in advance, I recommend adding the dressing and remaining ingredients just before serving.
More salad ideas. arugula zucchini salad / romaine wedge salad / pizza salad / tropical salad with mango dressing
Frequently asked questions
Ingredients
- 1 large bunch kale (stems removed and leaves roughly chopped)
- 1 teaspoon coarse salt
- 1 teaspoon olive oil
- 1 teaspoons lemon juice
- 1 breast cooked chicken (sliced)
- 1 cup croutons
- 1/4 cup vegan parmesan cheese
- 1 cup caesar vinaigrette
Instructions
- In a large bowl, combine kale, olive oil, lemon juice and salt. Massage the kale until it begins to wilt and a darker color develops.
- Add the cooked chicken, parmesan cheese, croutons and caesar vinaigrette. Toss to combine.
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