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Kale Caesar Salad

Serves 4 | Total Cook Time: 15 minutes

Kale Caesar Salad


Salad Base:

3 cups whole wheat bread, cut into cubes

Extra virgin olive oil

6-8 cups washed kale, chopped small

1 cup chopped cucumber

1 cup chopped cherry tomatoes

1 cup sliced hearts of palm

1 cup chopped cooked chicken breast

Shavings of Parmesan for garnish

Salt and pepper, to taste

Avocado Caesar dressing:

1 ripe avocado

1/2 cup non-fat Greek yogurt

1/2 cup non-fat sour cream

2 tablespoons of grated Parmesan

1 teaspoon of whole grain mustard

1 minced anchovy

1/2 teaspoon lime juice

3 tablespoons of apple cider vinegar

Salt and pepper, to taste


  1. Preheat the oven to 400°.
  2. Add the bread cubes to a baking sheet and drizzle with olive oil, salt and pepper. Bake for 10 minutes or until golden brown. Add them to a food processor and pulse until they form bread crumbs.*
  3. Next, take out a large bowl and add the kale, cucumbers, tomatoes, hearts of palm, and chicken.
  4. Make the dressing by adding all of the ingredients to a blender or food processor and blend until smooth. Taste for seasoning.
  5. To assemble, dress your salad and finish with shavings of parmesan cheese and the toasted bread crumbs.

Notes from the Chef

*I like bigger pieces of bread crumbs for this recipe, rather than completely pulverized as it creates a crunchy texture throughout the salad. I use rotisserie chicken for this recipe, great flavor!