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Chicken Kale Caesar Salad

Chicken Kale Caesar Salad

Course Salad
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 3 servings
Author Marissa


  • 1 tablespoon extra light olive oil
  • 2 boneless chicken breasts butterflied
  • kosher salt
  • freshly ground black pepper
  • ½ teaspoon garlic powder
  • 1 small bunch of kale stems discarded, chopped (4 cups tightly packed)
  • 1 romaine heart chopped
  • 1 cup spring mix
  • 1 large carrot julienned
  • ¼ cup pepitas or sunflower seeds
  • Parmigiano-Reggiano shavings
  • croutons optional
  • ½ cup basil caesar dressing


  • Season the chicken with salt, pepper, and garlic powder.
  • Add olive oil to a preheated skillet over medium-high heat and cook the chicken 4-6 minutes per side or until cooked through. Set aside.
  • In a large bowl, massage the kale with a pinch of salt for two minutes.
  • Add the chopped romaine lettuce and spring mix. Toss to blend well.
  • Add carrots and pepitas. Toss again.
  • Add dressing and toss to coat evenly.
  • Place salad in bowls. Slice the chicken and add it to the salads.
  • Top with Parmigiano-Reggiano shavings and croutons.