I love a hearty kale salad — it’s one of my go-to meals when I want something fresh, filling, and nutrient-dense. Kale is a leafy green packed with vitamins and fiber, and when combined with a homemade, clean Caesar dressing and perfectly cooked chicken, it becomes a satisfying Kale Chicken Caesar Salad that works equally well for weeknight dinners or a light lunch.
If you already enjoy kale, this Kale Chicken Caesar Salad recipe will likely become a favorite. If you’re new to kale, this preparation softens the leaves and layers familiar Caesar flavors to make the greens more approachable. Give it a try and enjoy a simple, healthy bowl that highlights bold, homemade flavors.
Note: This recipe yields a generous amount of dressing. You can easily double the kale and chicken to serve 4–6 people and use the extra dressing for another meal.
Kale Caesar Salad
2016-10-13 02:59:47
Serves 2
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
For the Salad
- 1 bunch green kale, stems removed and leaves chopped
- 1/2 avocado, diced
- 1/4 cup grated Parmesan cheese (optional)
For the Caesar Dressing
- 1 egg, at room temperature
- 1 cup safflower oil (or neutral oil of choice)
- 1/2 tsp kosher salt
- 2 tsp Dijon mustard
- Juice of 1 lemon
- 6–8 flat anchovy fillets in olive oil
- 4 cloves garlic
- 2 tbsp red wine vinegar
For the Chicken
- 2–3 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp Worcestershire sauce (omit for Whole30)
- 1 tsp garlic powder, or to taste
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Combine the chicken with olive oil, lemon juice, Worcestershire sauce (if using), garlic powder, salt, and pepper in a bowl or a resealable bag. Toss to coat, then let the chicken marinate at room temperature for 15–30 minutes.
- Preheat your oven to 400°F (204°C).
- Prepare the Caesar dressing: if your egg is cold, warm it in a cup of hot water for 3–5 minutes so it reaches room temperature — this helps the dressing emulsify properly.
- Place the room-temperature egg, kosher salt, and 1/4 cup of safflower oil in a food processor or blender and blend until combined.
- With the blender running, very slowly stream in the remaining 3/4 cup safflower oil. Pour as steadily and slowly as possible — this gradual incorporation creates a thick, mayonnaise-like emulsion. This step should take about 3 minutes.
- Add the anchovies, garlic, lemon juice, Dijon mustard, and red wine vinegar to the emulsion and blend until smooth. Taste and adjust salt, pepper, or anchovy to your preference. Set the dressing aside while you finish the rest of the recipe.
- Rinse and pat the kale dry. Remove the tough stems and chop the leaves into bite-sized pieces. Place the chopped kale in a large bowl.
- Heat a cast-iron or ovenproof skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until nicely browned.
- Transfer the skillet to the preheated oven and continue cooking until the chicken is cooked through, about 10–15 minutes depending on thickness. Use a thermometer if you have one — cooked chicken should reach a safe internal temperature.
- While the chicken cooks, toss the chopped kale with enough Caesar dressing to coat the leaves. Let the dressed kale sit for a few minutes to soften; this mellows the raw bite and makes the salad more tender.
- Remove the chicken from the oven and transfer to a cutting board. Let it rest for 5 minutes to allow the juices to redistribute.
- Slice the chicken thinly against the grain. Divide the dressed kale between two bowls, top with diced avocado, arrange the sliced chicken over the greens, and finish with grated Parmesan if desired.
- Serve immediately and enjoy a fresh, satisfying Kale Chicken Caesar Salad.
Notes & Tips
- To keep this Whole30 compliant, omit Worcestershire sauce in the marinade and skip the grated Parmesan garnish.
- If you prefer a lighter dressing, thin it with a teaspoon or two of water or extra lemon juice. If you’re uncomfortable using raw egg, you can use a pasteurized egg or substitute with store-bought mayonnaise as the base, though flavor and texture will differ slightly.
- Make the dressing ahead and refrigerate for up to 3 days. Bring to room temperature and whisk before using if it firms up in the fridge.
By Alex Snodgrass
Source: The Defined Dish