
My version is a little different than theirs, I use a more vinaigrette-type dressing, and they use a creamy one. You could even use a high quality bottled dressing if you wanted to. In place of croutons, they use Parmesan crisps and it is a brilliant idea. Parmesan crisps are really easy to make at home. Just line a baking sheet with parchment and spread the cheese in a thin layer, bake until the edges are brown and crisp. The crisps are great in soups too. Another thing I love about this salad is the squeeze of fresh lime right before you eat it. I love the fresh hit. I would never have thought to do that on my own, thanks Sweetgreen!
On a personal note, Happy Birthday to my Nonnie. Hope that your day is wonderful, we wish that we could spend it with you. xoxo.
1 (5-oz.) bag Sargento Artisan Blends Parmesan Cheese
1 head curly kale
1 head romaine
Dressing
Lime wedges
Roasted chicken, cut into small chunks
Dressing:
1 clove minced garlic
1 Tablespoon Dijon mustard
1 Tablespoon raw honey
1 Tablespoon lemon juice (or lime)
Salt and pepper
1/3 cup extra virgin olive oil
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat. Spread the cheese out into a thin, single layer. (Next time, I would probably do about 6 smaller rounds. I like the burnt edges.)
Bake for 6 to 10 minutes, until the cheese is melted and the edges are brown and crisp.
Let cool completely and break into small pieces.
Wash the kale. Cut out the stalks. Cut into thin strips. Cut the romaine into thin strips also.
Add the garlic, Dijon, honey, lemon juice, salt and pepper to a mason jar. Shake well.
Add olive oil and shake again. Taste for seasoning,
To make the salad, add the kale, romaine, chicken, and Parmesan crisps to a large bowl. Add about half of the dressing. Toss well, and add more dressing if needed.

Kale Chicken Caesar Salad with Parmesan Crisp Croutons
Kale Chicken Caesar Salad with Parmesan Crisp Croutons - Copycat Sweetgreen Kale Caesar Salad.
Ingredients
- 1 (5-oz.) bag Sargento Artisan Blends Parmesan Cheese
- 1 head curly kale
- 1 head romaine
- Dressing
- Lime wedges
- Roasted chicken, cut into small chunks
Dressing:
- 1 clove minced garlic
- 1 Tablespoon Dijon mustard
- 1 Tablespoon raw honey
- 1 Tablespoon lemon juice (or lime)
- Salt and pepper
- 1/3 cup extra virgin olive oil
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat. Spread the cheese out into a thin, single layer. (Next time, I would probably do about 6 smaller rounds. I like the burnt edges.) Bake for 6 to 10 minutes, until the cheese is melted and the edges are brown and crisp. Let cool completely and break into small pieces.
- Wash the kale. Cut out the stalks. Cut into thin strips. Cut the romaine into thin strips also.
- Add the garlic, Dijon, honey, lemon juice, salt and pepper to a mason jar. Shake well. Add olive oil and shake again. Taste for seasoning,
- To make the salad, add the kale, romaine, chicken, and Parmesan crisps to a large bowl. Add about half of the dressing. Toss well, and add more dressing if needed.
- Serve with lime wedges and squeeze over the salad.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
Did you make this recipe?
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**This post is a part of my ongoing collaboration with Sargento Cheese. All opinions are 100% my own.**
This Post Has 29 Comments
I’m making this for dinner tonight – love this recipe! 🙂
Yeah! I love this salad too. I haven’t made it in awhile, I need to add it to my list of things to make for dinner. Thanks for the reminder.
I too am a fan of Sweet Green. We enjoy going to the Sweet Green located near University of Maryland. Of course, I have tried to replicate the Kale Caesar Salad. I have looked over your ingredient list and I can’t wait to try your recipe. Something tells me we are really going to enjoy this. BTW, we love the grape tomatoes, but hold the chicken:)
I hope you like mine just as much as theirs.
Love love love sweet Green’s kale ceasear salad I could eat it every day. I will definitely try you’re recipe thanks
I could too! I so miss Sweetgreen!
Quick question: how do you store the Parmesan crisps for a kale Caesar you made for the week? Do they need to be refrigerated/will that ruin them? (Do I sound dumb ????)
An airtight container should do the trick.
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