Kale Caesar Salad with Parmesan Chicken Recipe

Kale Caesar Salad with Parmesan Chicken

Serves 4

Combine a few of our premade products with fresh kale and you have a quick and delicious dinner. We prefer flat-leaf Lacinato kale (also known as Tuscan or dinosaur kale) when using in a salad as the leaves are a bit more tender. Tossing kale with the dressing ahead also helps soften the leaves.


  • 2 cups lacinato kale ribbons
  • 3/4 cup Caesar dressing
  • 2 - 4 tablespoons extra virgin olive oil
  • 1 1/4 pounds chicken cutlets
  • Kosher salt, to taste
  • Pepper, to taste
  • 1 1/2 cups croutons
  • Parmesan cheese shavings
  • 4 lemon wedges


  1. In a large bowl, toss kale with dressing. Refrigerate until ready to serve.
  2. Pat chicken dry with paper towels. Season both sides with salt and pepper, to taste.
  3. Place a large skillet over medium-high heat. Once hot, add oil. Working in batches, carefully lay chicken in pan. Cook 2 to 3 minutes per side, until outside is golden and inside is cooked through. Transfer to cutting board. Allow to rest.
  4. Slice chicken. Add chicken and croutons to salad. Toss to incorporate.
  5. Divide salad between four shallow bowls. Sprinkle with parmesan. Garnish with lemon wedges and serve.


Amount Per Serving (based on 4 servings)
Calories: 570 g
Fat: 37 g
Saturated Fat: 6 g
Trans Fat: 0 g
Cholesterol: 120 mg
Sodium: 730 mg
Carbohydrates: 23 g
Fiber: 3 g
Sugar: 1 g
Added Sugars: 0 g
Protein: 39 g
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