I used to think Caesar salads were just a sad little bowl of lettuce drowning in dressing. But then, I learned how to make it right—with crisp kale, juicy grilled chicken, and a creamy, garlicky dressing that doesn’t taste like it came from a bottle.
This isn’t just a salad; it’s a full-blown meal that fills you up and actually makes you feel good.
I go out of my way to use the freshest ingredients—farmers’ market kale, locally sourced chicken, and a homemade dressing that puts anything store-bought to shame.
If you want a salad that’s packed with protein, loaded with flavor, and doesn’t leave you hungry an hour later, this one’s for you.
Tips for Maximum Flavor
- Kale trick: If you have time, let the massaged kale sit for 10 minutes before dressing—it gets even better.
- Chicken swap: Use boneless thighs if you want extra juiciness.
- Dressing tweak: Like it tangier? Add more lemon. Want more kick? Throw in a pinch of cayenne.
- Crouton hack: Homemade croutons are unbeatable—toss cubed sourdough in olive oil, garlic powder, and salt, then bake at 375°F for 10 minutes.
Serving Suggestions
- Serve with a side of roasted sweet potatoes for an extra hearty meal.
- Pair with a cold glass of iced green tea to keep it fresh and light.
- If meal-prepping, store the dressing separately to keep the salad from getting soggy.
Grilled Chicken Kale Caesar Salad
A hearty and healthy Caesar salad featuring grilled chicken, massaged kale, and a creamy, homemade dressing.
- Total Time: 30 minutes
- Yield: 2-3 servings 1x
Ingredients
For the Salad:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 large bunch of curly or Tuscan kale, stems removed, chopped
- Juice of ½ lemon
- ½ cup shredded Parmesan cheese
- 1 cup homemade or store-bought sourdough croutons
For the Dressing:
- ½ cup plain Greek yogurt
- ¼ cup mayonnaise (or sub with more yogurt)
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- 2 tablespoons grated Parmesan cheese
- Salt and black pepper, to taste
Instructions
Prep the Chicken
- Pat the chicken breasts dry and rub them with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Heat a grill pan (or outdoor grill) over medium-high heat.
- Grill the chicken for about 6–7 minutes per side, or until it reaches an internal temp of 165°F.
- Let it rest for 5 minutes before slicing.
2. Massage the Kale
- Toss the chopped kale in a large bowl.
- Squeeze half a lemon over it and use your hands to massage the leaves for about a minute—this softens them and removes any bitterness.
3. Make the Dressing
- In a small bowl, whisk together Greek yogurt, mayo, lemon juice, Dijon mustard, Worcestershire sauce, garlic, Parmesan, salt, and pepper.
- Taste and adjust seasoning if needed.
4. Assemble the Salad
- Add the Parmesan cheese and croutons to the kale.
- Drizzle the dressing over and toss everything until well coated.
- Top with sliced grilled chicken.
Notes
Can be prepped ahead, just keep the dressing separate until serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: ~450 per serving
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 100mg
