Go Back
–+ servings
caesar salad
Print Add to Collection

Kale and Tomato Caesar Salad

Kale and Tomato Caesar Salad with grilled chicken
Course Salad
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 (click to scale)
Calories 590kcal

Ingredients

  • 10 oz boneless, skinless chicken breast
  • 2/3 Tbsp canola oil
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper
  • 1 quart baby kale
  • 2 cups cherry tomatoes halved
  • 1 lb cauliflower
  • 2/3 cup creamy Caesar dressing
  • 1/3 cup shredded Parmesan cheese
  • 8 oz croutons (recipe below)
  • 3-1/2 each baguette (4 oz.)
  • 1/4 cup shredded Parmesan cheese
  • 1 Tbsp fresh garlic minced
  • 1 Tbsp ground black pepper
  • 1/2 cup canola oil

Instructions

  • Prepare the grilled chicken: Season the chicken with oil, salt and pepper. Grill on medium-high heat and cook for approximately 4 minutes on each side. Flip the chicken once to cook evenly. Internal temperature must reach 165F. Set aside.
  • Prepare the croutons: Dice baguette in 1/2 inch cubes. Try to use leftover or day-old bread if possible. Toss with olive oil, pepper, garlic, parsley (including stems) and Parmesan cheese. Bake at 375F for 8-10 minutes or until golden brown. Portion size: 1/4 cup.
  • Next, wash, rib and thinly slice (chiffonade) the kale. Roughly chop the croutons. Thinly shave the cauliflower and set aside.
  • Toss all of the ingredients in a bowl until coated well with dressing.

Notes

Portion: 2 cups

Nutrition

Calories: 590kcal | Carbohydrates: 35g | Protein: 33g | Fat: 35g | Saturated Fat: 6g | Sodium: 1020mg | Fiber: 5g | Sugar: 5g