Kale Caesar Salad with Roasted Sweet Potato and Herb Chicken

This vibrant salad takes the classic Caesar to new heights. Tender massaged kale is tossed with roasted sweet potatoes, cherry tomatoes, crunchy croutons and plenty of Parmesan, then drizzled with a creamy Caesar dressing. Herb-seared chicken slices crown the dish for a hearty yet light meal.

The secret is massaging the kale with lemon and olive oil until it softens, making it the perfect canvas for all the bold flavors. Perfect for a weeknight dinner or a show-stopping lunch.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit CroutonsView 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 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust a rack to the top position. Wash and dry all produce. Dice the sweet potato into ½-inch cubes. Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until browned and tender, 18-20 minutes. Let cool for 5 minutes.
2. While the sweet potato roasts, zest and quarter the lemon. Cut the tomato into wedges. In a small bowl, combine the Caesar dressing, sour cream, lemon zest, a squeeze of lemon juice, salt and pepper. Set aside.
3. Pat the chicken cutlets dry with paper towels. Season all over with half the Italian seasoning (use all for 4 servings), salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board. (Alternatively, grill over medium-high heat for 3-5 minutes per side.)
4. Remove and discard any large stems from the kale. Place the leaves in a large bowl with a drizzle of olive oil, a squeeze of lemon juice and a pinch of salt. Massage the kale with your hands until tender, about 1 minute. (Don’t skip this step-it softens the leaves.)
5. Add the roasted sweet potato, tomato wedges, Parmesan, croutons and about two-thirds of the dressing to the bowl with the kale. Gently toss until everything is coated. Season with salt, pepper and more lemon juice if desired.
6. Slice the chicken crosswise. Divide the salad among shallow bowls or plates. Arrange the chicken slices on top. Drizzle with the remaining dressing and serve.

Recipe Tips

FAQ

Can I use a different type of greens instead of kale?

Yes, you can substitute kale with romaine lettuce or a mix of baby greens, but note that the texture and flavor will differ. If using romaine, skip the massaging step.

How do I store leftovers?

Store the salad and chicken separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing on the side and add just before serving to prevent sogginess.

Can I make this salad vegetarian?

Absolutely! Omit the chicken and add extra roasted sweet potatoes, chickpeas or tofu for protein. You can also use a vegetarian Caesar dressing.