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Chicken Kale Caesar Salad
Course
Salad
Prep Time
15
minutes
minutes
Cook Time
6
minutes
minutes
Total Time
21
minutes
minutes
Servings
3
servings
Author
Marissa
Ingredients
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
Instructions
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.