Kale Caesar Salad + Grilled Chicken

A delicious, nourishing summer salad with kale, grilled chicken, hard-boiled eggs, tomato, shaved parmesan, and is coated in a magnificent, savory homemade Caesar salad dressing!

I love salads with kale! Kale is one of the top nutrient-dense foods on the planet and is packed with tons of vitamins. A clean, light summer salad that leaves you feeling good, yet satisfied. This salad is so nourishing at a cellular level and delicious! I love how leafy greens make my skin feel and look healthy.

Eggs, tomatoes and parmesan make this salad delicious along with tons of salad dressing. Yum! I can not talk enough about this salad dressing, it is so savory and full of flavor and it goes perfectly with the kale!

For the dressing: In a blender or food processor, blend the olive oil, garlic, juice of lemon, red wine vinegar, apple cider vinegar, dijon mustard, anchovies, grated Parmesan cheese, and black pepper until smooth (add a teaspoon of water if needed).

Add the dressing to the chopped kale and toss until evenly coated.

Kale Caesar Salad + Grilled Chicken

A delicious, nourishing summer salad with kale, grilled chicken, hard-boiled eggs, tomato, shaved parmesan, and is coated in a magnificent savory homemade Caesar salad dressing!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Servings 4 people

Calories 347 kcal

Ingredients

  

SALAD

• 1.5 bunches kale ribs removed and ripped up or sliced 1/4 in wide
• 2 large eggs (or more if desired)
• 4 thin chicken breast cutlets grilled, and sliced long ways in to strips
• 1 cup Roma tomatoes sliced into quarters
• Shaved parmesan cheese, for serving (optional)
• 1-2 teaspoons olive oil

DRESSING

• 3 TBSP olive oil
• 1 teaspoons (or 1 clove) garlic
• Juice of 1/2 lemon
• 1 TBSP red wine vinegar
• 1 TBSP apple cider vinegar
• 1 TBSP Dijon mustard
• 4 anchovy fillets
• ½ cup freshly grated Parmesan cheese
• A pinch freshly ground black pepper

Instructions

 

• Place eggs in a medium saucepan and cover with water, 1 inch above the eggs. Bring to a boil over high heat. Set timer for 6 minutes (see note 1), remove from heat, and let sit for a minute more in hot water. Run cold water over eggs. When eggs are cooled off just enough to hold in your hands, go ahead and peel them. Cut eggs into halves.
• For the dressing: In a blender or food processor, blend the olive oil, garlic, juice of lemon, red wine vinegar, apple cider vinegar, dijon mustard, anchovies, grated Parmesan cheese, and black pepper until smooth (add a teaspoon of water if needed).
• Add the dressing to the chopped kale and toss until the kale is evenly coated.
• Dived kale evenly into 4 plates, and add 4 slices of chicken, add 4 slices of tomato, and 2 egg halves (or more as desired).
• Drizzle the remaining 1-2 teaspoons of olive oil among the 4 bowls, and season with salt and pepper to taste.
• Lastly, top with shaved Parmesan.
• Serve and enjoy!

Notes

1. For more yolk-y eggs: Boil water and only cook for 5 minutes, remove from heat, let sit in hot water for a minute or two more, run under cold water, and peel immediately. In my pictures, the yolk of my eggs is kind of yolk-y, the instructions above include making eggs that are a little more cooked than what is pictured. 

Keyword Caesar, dairy-free, delicious, delicous, healthy lunch, Gluten-free, grilled chicken, Kale, Salad, summer salad

Influenced by skinnytaste.