Kale Caesar Salad with Chicken

Name: Kale Caesar Salad with Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: american
Ingredients: 200 g kale (Tuscan or curly, stems removed, leaves thinly sliced); 400 g chicken breast (boneless, skinless); 3 slices bread (day-old sourdough or ciabatta, cut into ½-inch cubes); 3 tbsp olive oil (divided (2 tbsp for croutons, 1 tbsp for dressing)); 0.25 cup parmesan cheese (freshly grated, plus extra for garnish); 3 pcs anchovy fillet (oil-packed, drained); 2 pcs garlic (cloves, one halved for rubbing, one minced for dressing); 2 tbsp lemon juice (freshly squeezed); 1 tsp dijon mustard; 1 pcs egg yolk (large); 1 pinch salt (for dressing); 1 pinch black pepper; 1 tsp water (to thin dressing if needed)

RATING

4.4/5(98)

TASTE SCORE

9/10

Hearty kale leaves tossed in a rich, anchovy-spiked Caesar dressing, topped with juicy grilled chicken breast and crunchy homemade croutons. This upgrade to the classic Caesar swaps romaine for sturdy kale that holds up beautifully, even when dressed ahead. A satisfying, protein-packed salad that feels indulgent yet fresh.

PREP

20m

COOK

15m

SERVES

1 CUP

391 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Preheat the oven and season the chicken.
1.Preheat oven to 375°F (190°C).
2.Pat chicken breasts dry and season both sides with a pinch of salt and black pepper.
3.Drizzle 1 tsp olive oil over chicken and rub to coat evenly.
bake · ~12 min
Make the croutons.
1.Toss bread cubes with 2 tbsp olive oil and a pinch of salt in a bowl until evenly coated.
2.Spread in a single layer on a baking sheet.
3.Bake 10-12 minutes, tossing halfway, until golden and crisp. Set aside to cool.
TIPDay-old bread makes crunchier croutons — fresh bread steams before it crisps.
grill · ~15 min
Grill the chicken.
1.Heat a grill pan over medium-high heat until hot.
2.Grill chicken 6-7 minutes per side until golden char marks appear.
3.Cook until internal temperature reaches 165°F (74°C) at the thickest part.
4.Transfer to a cutting board and rest 5 minutes before slicing.
TIPDon't move the chicken for the first 3 minutes — it releases naturally when a good sear forms.
prep · ~3 min
Massage the kale.
1.Place sliced kale in a large mixing bowl.
2.Drizzle 1 tsp olive oil and a tiny pinch of salt over the leaves.
3.Massage with clean hands for 2-3 minutes until kale darkens and softens.
TIPMassaging breaks down kale's tough fibers — skip this and the leaves stay chewy and bitter.
mix · ~5 min
Make the Caesar dressing.
1.In a small bowl, mash anchovy fillets and minced garlic into a paste with the back of a spoon.
2.Whisk in egg yolk, lemon juice, and Dijon mustard until smooth.
3.Slowly drizzle in remaining 1 tbsp olive oil, whisking constantly until emulsified.
4.Whisk in grated parmesan and a pinch of salt until creamy.
5.Add 1 tsp water if dressing is too thick; whisk to loosen.
TIPAll ingredients should be at room temperature — cold egg yolk won't emulsify properly.
assemble · ~3 min
Toss the salad and plate.
1.Pour dressing over the massaged kale and toss with tongs until every leaf is coated.
2.Slice rested chicken breast across the grain into thin strips.
3.Divide dressed kale among plates or a serving platter.
4.Top with sliced chicken and scatter croutons over the top.
5.Shave extra parmesan over each serving.
serve
Serve immediately with a crack of black pepper.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Massage the kale for a full 2–3 minutes until it turns dark green and silky — this breaks down fibrous cell walls.
2
Rub the salad bowl with the cut side of a garlic clove before adding kale for a subtle garlic perfume.
3
Let grilled chicken rest 5 minutes before slicing to keep juices inside the meat.
4
Use day-old bread for croutons; fresh bread absorbs oil and turns soggy instead of crisp.
5
Dress kale up to 2 hours ahead — unlike romaine, it won't wilt, making this ideal for meal prep.
6
Warm the mixing bowl for dressing with hot water before starting to help emulsion stay stable.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Skip the chicken and double the croutons or add crispy chickpeas (drained, tossed in oil and smoked paprika, baked at 400°F for 20 min) for crunch and plant protein.

gluten free