Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
This Warm Kale Chicken Caesar Salad is a great way to enjoy a salad in the colder months! Whole30 compliant and an easy caesar dressing that is dairy free!

Warm Kale Chicken Caesar Salad


  • Author: Kelsey
  • Yield: 4 servings 1x

Ingredients

Scale
  • ½ cup mayonnaise (compliant brand or homemade!)
  • ½ cup avocado oil

  • 1 teaspoon garlic powder

  • 4 tablespoons fresh lemon juice

  • 4 teaspoons coconut aminos

  • 1 teaspoon Dijon mustard

  • 2 tablespoons nutritional yeast

  • 2 teaspoons anchovy paste

  • Salt and pepper

  • 2 10oz bags of chopped kale

  • 2 chicken breasts


Instructions

  • Pick leaves away from the stem of the kale leaves.
  • With an immersion blender, blend together all dressing ingredients: Mayonnaise, Avocado Oil, garlic powder, lemon juice, coconut aminos, Dijon mustard, nutritional yeast, anchovy, pinch of salt and pepper until smooth.

  • Pour roughly 6 tablespoons of the dressing over the kale in a large bowl and massage dressing into the kale leaves until evenly distributed and softened slightly. Set aside.

  • Slice each raw chicken breast in half & sprinkle with salt and pepper and cook chicken on stove top over medium high heat, 3 minutes on each side. Until internal temperature reaches at least 165 degrees.

  • Warm/wilt Kale in a separate pan on the stovetop for roughly 1 minute and 30 seconds. (Until the kale has wilted by about half the size).

  • Place kale in bowls and slice each chicken breast into strips.  Place chicken on top of kale and drizzle with additional dressing to top to taste.

Notes

  • There may be leftover dressing, store it in the fridge for up to 2 weeks!