24 Hours only: Cyber Monday Flash Sale

Menu
Search Notes
Search Notes
Search Forum

Kale Caesar Salad

Serving Size

2

Ingredients

  • 3 cups kale
  • 3 cups romaine lettuce
  • 6-8 oz. grilled chicken
  • 1/4 cup shredded parmesan cheese
  • 1/2 cup cherry tomatoes
  • 1 tsp minced garlic
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 1/2 tbsp olive oil

Directions

  • Prepare the Dressing: In a small bowl, whisk together minced garlic, Dijon mustard, lemon juice, and olive oil until emulsified. Set aside.
  • Prepare the Kale: Wash the kale thoroughly, remove the tough stems, and chop it into bite-sized pieces. Place the kale in a large bowl, drizzle with olive oil or lemon juice, and massage it with your hands for 1-2 minutes until the leaves become tender and slightly darker.
  • Prepare the Romaine: Wash and dry the romaine lettuce, then chop it into bite-sized pieces.
  • Assemble the Salad: In a large bowl, combine the massaged kale, romaine lettuce, shredded parmesan cheese, and cherry tomatoes.
  • Add Protein: Slice the grilled chicken into strips or bite-sized pieces and add it to the salad.
  • Serve: Drizzle the salad with the prepared dressing, toss to combine, and serve immediately.

Notes

Other Toppings: Add avocado, pumpkin seeds, or croutons Leftovers: Store salad and dressing separately in airtight containers in the refrigerator for up to 3 days. Add dressing to the second serving before eating.

Related Notes