Massaged Kale Caesar Salad with Herb Chicken and Roasted Sweet Potato

This kale Caesar salad takes the classic to a whole new level. We massage the kale leaves with lemon and olive oil until they’re tender and flavorful, then toss with crunchy croutons, salty Parmesan, roasted sweet potatoes, fresh tomato wedges and a creamy Caesar dressing. It’s all topped with slices of herb-seared chicken for a hearty-yet-light dinner you’ll want to make again and again.

Perfect for a weeknight meal that feels special, this salad is packed with texture and flavor. The roasted sweet potatoes add a touch of sweetness, while the tangy dressing ties everything together. Serve it as a main dish or a substantial side.

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Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1.5 ounce Caesar DressingView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit CroutonsView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Dice sweet potato into ½-inch pieces. Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 18-20 minutes. Allow to cool for 5 minutes.
2. While sweet potato roasts, zest and quarter lemon. Cut tomato into wedges. In a small bowl, combine Caesar dressing, sour cream, lemon zest and a squeeze of lemon juice. Season with salt and pepper; set aside.
3. Pat chicken dry with paper towels. Season all over with half the Italian seasoning (all for 4 servings), salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. (Grilling alternative: Heat a well-oiled grill or grill pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.)
4. Meanwhile, remove and discard any large stems from kale. Add to a large bowl along with a large drizzle of olive oil, a squeeze of lemon juice and a big pinch of salt. Using your hands, massage kale until leaves are tender, about 1 minute. (Don’t skip this step-massaging helps the kale leaves wilt slightly, giving them a tender texture.)
5. Add tomato, sweet potato, Parmesan, croutons and 2/3 of the dressing (save the rest for serving) to bowl with kale. Gently toss until coated. Season with salt, pepper and more lemon juice if desired.
6. Divide salad between shallow bowls or plates. Slice chicken crosswise and arrange over salad. Drizzle with remaining dressing and serve.

Recipe Tips

FAQ

Can I use regular lettuce instead of kale?

Yes, but the texture and flavor will differ. Kale holds up well to dressing and massaging, while lettuce may become soggy.

How do I store leftovers?

Store salad and chicken separately in airtight containers in the refrigerator for up to 2 days. Add dressing just before serving.

Can I make this vegetarian?

Absolutely! Omit the chicken and add extra roasted vegetables or chickpeas for protein.