Kale Chicken Caesar Salad

This Paleo and Whole30 Kale Chicken Caesar Salad is an easy, healthy lunch or dinner packed with so much flavor!  Grilled chicken is tossed with avocado, toasted pine nuts, chopped kale, and a creamy homemade dairy-free caesar dressing for a deliciously savory salad that you’ll want to make again and again.

Kale Chicken Caesar Salad

Recipe by JadeCourse: DinnerCuisine: AmericanDifficulty: Easy
Servings

5

servings
Prep time

5

minutes
Cooking time

10

minutes

Kale Chicken Caesar Salad
I’m completely into kale salads at the moment, perhaps you’ve noticed.  It’s funny, because as much as I LOVE kale, can’t get enough of it, and go through it embarrassingly quickly, I didn’t start making salads with it until very recently.

Ingredients

  • 1/2 cup homemade mayo or paleo store-bought mayo

  • 2 tsp fresh lemon juice

  • 2 tsp coconut aminos

  • 2 cloves garlic minced

  • 2 tsp spicy brown mustard

  • 1/8-1/4 tsp sea salt or to taste

  • 1/8-1/4 tsp black pepper or to taste

  • salad:

  • 5 cups kale

  • 1 1/2 Tbsp olive oil plus large pinch sea salt

  • 3/4 cup pine nuts

  • 1 tsp olive oil or coconut oil plus large pinch sea salt

  • 1 boneless skinless chicken breast

  • sea salt and black pepper

  • 1/2 large avocado or 1 small, diced

Directions

  • Prepare the dressing first: whisk together all ingredients in a small bowl and chill until ready to serve
  • Brush your grill, grill pan or cast iron skillet with oil and heat to medium/med-hi (adjust as needed)
  • Sprinkle chicken breast on both sides with sea salt and pepper, then grill 6-7 mins on each side depending on thickness, until juices run clear and inside is no longer pink. Set aside covered in aluminum foil while you toss the pine nuts.
  • Place a small cast iron skillet over med heat and add tsp oil, the add the pine nuts and sprinkle with salt. Cook, stirring for about 1 minute or until golden brown – be sure to adjust the heat if necessary so they don’t burn.
  • To massage the kale, place it in a large bowl and drizzle with the 1 1/2 tbsp olive oil and sprinkle with sea salt. knead the kale with your hands as if kneading bread dough for about 2-3 mins or until desired texture is achieved.
  • assemble the salad:
  • Place massaged kale in a serving bowl snd toss with chopped avocado and toasted pine nuts. Slice the chicken breast and arrange on salad, then toss or top with caesar dressing right before serving – use as much or as little as you want as per preference.
  • Enjoy!

Notes

  • Source: paleorunningmomma.com

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