Kale Chicken Caesar Salad- The only Caesar you’ll ever need again
And the kicker? An accidentally-vegan dressing made from cashews!
Lettuce forget everything you thought you knew about Caesar salads. This recipe is a vibrant twist on the classic, ditching the limp lettuce for mighty kale and swapping the fishy dressing for a creamy, cashew-based dream. It’s perfect for a quick lunch, a show-stopping potluck dish, or even a fun weeknight dinner that feels a little fancy.
Why Kale Yeah?
This isn’t your average salad. We’re swapping in kale, a nutritional powerhouse packed with vitamins A, C, and K. It adds a satisfying crunch and a major health boost – think of it as the leafy green superhero of your salad bowl.
Creamy Cashew Dressing: The Secret Weapon
We’re ditching the traditional anchovies (sorry, not sorry) and creating a flavor bomb of a dressing. Our secret weapon? Cashews! These little nuts act like flavor chameleons, blending into a creamy sauce with a touch of healthy fat.
Crispy Chickpeas: The Protein Party Crashers
Because why not? Roasted chickpeas add a satisfying crunch and a protein boost, turning this salad into a complete meal.
Ready to Ditch the Bland? Here’s What You Need:
Salad Squad:
- 2 lb bag chopped and washed kale (convenience is key!)
- 1 cooked, chopped chicken breast (grilled, poached, rotisserie – your call!)
- Shredded parmesan cheese (go crazy)
- 1 can chickpeas, drained and dried (moisture = mushy mess)
- Garlic powder, paprika, salt, and pepper (flavor essentials)
- Olive oil (a drizzle is all you need)
Cashew Dressing Dream Team:
- 1 ¼ cups raw cashews (soaking for 2 hours = ultra-creamy dressing, but no worries if you’re short on time)
- 1 cup water
- ¼ cup lemon juice (freshly squeezed for peak flavor, bottled in a pinch)
- 3 tablespoons nutritional yeast (adds a cheesy, umami kick)
- 1 teaspoon jarred minced garlic (because mincing is so last week)
- 1 ½ tablespoons capers, drained (for a salty, tangy pop)
- 1 tablespoon Dijon mustard (the secret weapon for a bit of a heat wave)
- Salt and pepper (gotta have balance!)
Let’s Make This Salad Amazing!
- Dressing Up Your Creation: First things first, the creamy cashew dressing. Toss all the dressing ingredients into your blender and blend until smooth and dreamy. Soaking your cashews ahead of time is recommended for the creamiest texture, but it’s not mandatory. Want a thinner dressing? Add a splash more water. Thicker? Leave it a little chunkier. You’re the boss!
Pro Tip: This dressing is a flavor chameleon itself! Leftovers can be used as a veggie dip, a sandwich spread, or even a pasta sauce. Get creative!
- Chickpea Crunch Time: Preheat your oven to 400 degrees Fahrenheit. Drain and pat those chickpeas dry – nobody wants a soggy salad experience! Toss them on a baking sheet and sprinkle with your garlic powder, paprika, salt, and pepper. Be generous – you want those chickpeas bursting with flavor. Roast them for 30 minutes, tossing halfway through for even crispiness.
- Massaging the Kale: Time to embrace the green goodness! Add your kale to a large bowl and drizzle it with some olive oil. Now comes the fun part: massage the kale! It might sound strange, but trust us, it’s a game-changer. Massaging helps break down the tough fibers, making the kale more tender and easier to digest. Plus, it helps the dressing cling better. So get in there with your clean hands and give it a good rub for a minute or two.
- Salad Showdown: Now that all your ingredients are prepped, it’s time for the grand finale – the salad assembly! Toss your massaged kale, chopped chicken, parmesan cheese (go wild!), and roasted chickpeas together in a big bowl. Drizzle with your creamy cashew dressing and toss everything to coat.
Leftover Dressing? Store it in an airtight container in the fridge for up to a week. You can also use leftover roasted chickpeas for snacking or adding to other salads throughout the week.
Kale Chicken Caesar Salad
Ingredients
Base
- 2 lb bag of chopped kale
- 1 cooked chicken breast chopped into bite sized pieces
- shredded parmesan (measure with your heart)
- 1 can chickpeas
- garlic powder, paprika, salt, and pepper
- splash olive oil
Salad Dressing
- 1 ¼ cups raw cashews
- 1 cup water
- ¼ cup lemon juice
- 3 tbs nutritional yeast
- 1 tsp jarred minced garlic
- 1 ½ tbs capers drained
- 1 tbs dijon
- big pinch salt and pepper
Instructions
- Blend together all ingredients for the dressing. Adjust seasoning to taste. Best if stored in the refrigerator for a few hours to thicken up, but not necessary.
- Preheat oven to 400 degreed. Drain chickpeas and pat dry thoroughly. Add to a lined baking sheet and sprinkle with garlic powder, paprika, salt, and pepper, tossing to coat. Bake for 30 minutes, tossing half way through.
- Add kale to a large bowl and drizzle with olive oil. Massage kale very thoroughly.
- Add cooked chicken breast, parmesan, chickpeas, and dressing to bowl (you will likely have extra dressing left over!). Toss everything thoroughly.
