Kale Caesar Salad with Herb-Seared Chicken and Croutons

This kale Caesar salad takes the classic to a whole new level. We massage the kale with a simple lemon and olive oil dressing until the leaves become tender and full of flavor. Then we toss in crunchy croutons, rich Parmesan, juicy tomato wedges and a creamy, tangy Caesar dressing.

Topped with slices of herb-seared chicken, this salad is hearty yet light-perfect for a quick weeknight dinner that feels special. It’s a satisfying meal you’ll want to make again and again.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit CroutonsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1.5 ounce Caesar DressingView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Zest and juice the lemon. In a large bowl, whisk together 2 teaspoons olive oil, half the lemon juice and a pinch of salt and pepper. Add the kale and massage with your hands for 2-3 minutes until tender. Set aside.
2. Pat the chicken cutlets dry and season both sides with salt, pepper and Italian seasoning. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a cutting board and let rest for 5 minutes, then slice.
3. While the chicken rests, cut the tomato into wedges. In a small bowl, mix the Caesar dressing with the sour cream until smooth.
4. Add the croutons, Parmesan, tomato wedges and the Caesar-sour cream mixture to the massaged kale. Toss well to combine.
5. Divide the salad between plates and top with sliced chicken. Garnish with extra Parmesan if desired. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of greens?

Yes, you can substitute kale with romaine or a mix of sturdy greens, but the massaging step is important for kale to tenderize.

How can I make this salad vegetarian?

Simply omit the chicken and add extra protein like chickpeas or tofu. You can also double the croutons and Parmesan for a heartier salad.

Can I prepare the dressing from scratch?

Absolutely! A classic Caesar dressing uses anchovy paste, garlic, lemon, egg yolk, Dijon mustard and olive oil. But the bottled version works great for convenience.