The real star of this Kale and Chicken Caesar Salad is the homemade parmesan crisp. Spice up your traditional Caesar with these variations and fall in love with kale for the first time or all over again.
I have a new-found love for kale and dark greens. Six months ago I never, ever, ever would have ordered a kale salad. Now I want to eat it every day, and sometimes more than once a day. I’ve even made a Kale and Ricotta Pasta and, for breakfast, Baked Egg and Kale Cups. As much as I love going out to eat, I decided to make my own at home… and I am thrilled with the results! If you want this as a side dish, take a look at this recipe for Chopped Chicken Salad and make the lemon chicken.
Ingredients
The Salad:
- 1 (5-oz.) bag parmesan cheese
- 1 head curly kale
- 1 head romaine
- lime wedges
- roasted chicken, cut into small chunks
The Dressing:
- 1 clove minced garlic
- 1 tbsp Dijon mustard
- 1 tbsp raw honey
- 1 tbsp lemon juice (or lime)
- salt and pepper
- 1/3 cup extra virgin olive oil
How To – The Steps
Step 1: Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat. Spread the cheese out into a thin, single layer.
Step 2: Bake for 6 to 10 minutes, until the cheese is melted and the edges are brown and crisp.
Step 3: Let cool completely and break into small pieces.
Step 4: Wash the kale. Cut out the stalks. Cut into thin strips. Cut the romaine into thin strips, also.
Step 5: Add the garlic, Dijon, honey, lemon juice, salt and pepper to a mason jar. Shake well.
Step 6: Add olive oil and shake again. Taste for seasoning.
Step 7: To make the salad, add the kale, romaine, chicken, and Parmesan crisps to a large bowl. Add about half of the dressing. Toss well, and add more dressing if needed.
Variations
I love my recipe because of the Parmesan crisp croutons but if you’re not partial to them, you might want to try these variations on the kale chicken Caesar salad:
Mediterranean-style Kale Chicken Caesar Salad: Add sliced cherry tomatoes, diced cucumber, chopped Kalamata olives, and crumbled feta cheese to the salad. Replace the Parmesan crisp croutons with homemade garlic croutons. Toss everything with a homemade Greek-style Caesar dressing made with Greek yogurt, lemon juice, and Dijon mustard.
Southwest-style Kale Chicken Caesar Salad: Add roasted corn, black beans, diced avocado, and sliced jalapeno to the salad. Replace the Parmesan crisp croutons with homemade tortilla strips. Toss everything with a homemade cilantro-lime Caesar dressing made with Greek yogurt, lime juice, and fresh cilantro.
Asian-style Kale Chicken Caesar Salad: Add shredded carrots, sliced red bell pepper, chopped scallions, and chopped peanuts to the salad. Replace the Parmesan crisp croutons with crispy wonton strips. Toss everything with a homemade peanut butter Caesar dressing made with peanut butter, soy sauce, honey, and rice vinegar.
FAQs
I totally agree! Next time, I would probably do about 6 smaller rounds.
Try massaging the kale. Tear it off the stems and add olive oil and salt. Then, with your hands, gently massage the kale until it softens and turns a deeper green. This texture should be more to your liking.
An airtight container should do the trick.
How To Store Kale Chicken Caesar Salad
Put the salad in an airtight container and store it in the fridge where it will last for up to 3 days. When you’re ready to eat it, take it out of the fridge and let it sit for 20 minutes. This will bring out the flavors once more. Redistribute the dressing and seasonings with a good stir. You can also give the salad a squirt of lemon juice to freshen it up. If the Parmesan croutons have lost their crispiness, put them in the oven for a few minutes. Just keep an eye on them so they don’t burn and become inedible.
Kale Caesar Salad with Parmesan Crisp Croutons
Ingredients
- 1 5-oz. bag Sargento Artisan Blends Parmesan Cheese
- 1 head curly kale
- 1 head romaine
- Lime wedges
- 2 cups Roasted chicken cut into small chunks
Dressing:
- 1 clove minced garlic
- 1 Tablespoon Dijon mustard
- 1 Tablespoon raw honey
- 1 Tablespoon lemon juice or lime
- Salt and pepper
- 1/3 cup extra virgin olive oil
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat. Spread the cheese out into a thin, single layer. (Next time, I would probably do about 6 smaller rounds. I like the burnt edges.) Bake for 6 to 10 minutes, until the cheese is melted and the edges are brown and crisp. Let cool completely and break into small pieces.
- Wash the kale. Cut out the stalks. Cut into thin strips. Cut the romaine into thin strips also.
- Add the garlic, Dijon, honey, lemon juice, salt and pepper to a mason jar. Shake well. Add olive oil and shake again. Taste for seasoning,
- To make the salad, add the kale, romaine, chicken, and Parmesan crisps to a large bowl. Add about half of the dressing. Toss well, and add more dressing if needed.
- Serve with lime wedges and squeeze over the salad.
