The real star of this Kale and Chicken Caesar Salad is the homemade parmesan crisp. Spice up your traditional Caesar with these variations and fall in love with kale for the first time or all over again.

I have a new-found love for kale and dark greens. Six months ago I never, ever, ever would have ordered a kale salad. Now I want to eat it every day, and sometimes more than once a day. I’ve even made a Kale and Ricotta Pasta and, for breakfast, Baked Egg and Kale Cups. As much as I love going out to eat, I decided to make my own at home… and I am thrilled with the results! If you want this as a side dish, take a look at this recipe for Chopped Chicken Salad and make the lemon chicken.

Ingredients //
The Salad:
- 1 (5-oz.) bag parmesan cheese
- 1 head curly kale
- 1 head romaine
- lime wedges
- roasted chicken, cut into small chunks
The Dressing:
- 1 clove minced garlic
- 1 tbsp Dijon mustard
- 1 tbsp raw honey
- 1 tbsp lemon juice (or lime)
- salt and pepper
- 1/3 cup extra virgin olive oil
How To // The Steps
Step 1: Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat. Spread the cheese out into a thin, single layer.

Step 2: Bake for 6 to 10 minutes, until the cheese is melted and the edges are brown and crisp.

Step 3: Let cool completely and break into small pieces.

Step 4: Wash the kale. Cut out the stalks. Cut into thin strips. Cut the romaine into thin strips, also.

Step 5: Add the garlic, Dijon, honey, lemon juice, salt and pepper to a mason jar. Shake well.

Step 6: Add olive oil and shake again. Taste for seasoning.

Step 7: 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.

Variations //
I love my recipe because of the Parmesan crisp croutons but if you’re not partial to them, you might want to try these variations on the kale chicken Caesar salad:
Mediterranean-style Kale Chicken Caesar Salad: Add sliced cherry tomatoes, diced cucumber, chopped Kalamata olives, and crumbled feta cheese to the salad. Replace the Parmesan crisp croutons with homemade garlic croutons. Toss everything with a homemade Greek-style Caesar dressing made with Greek yogurt, lemon juice, and Dijon mustard.
Southwest-style Kale Chicken Caesar Salad: Add roasted corn, black beans, diced avocado, and sliced jalapeno to the salad. Replace the Parmesan crisp croutons with homemade tortilla strips. Toss everything with a homemade cilantro-lime Caesar dressing made with Greek yogurt, lime juice, and fresh cilantro.
Asian-style Kale Chicken Caesar Salad: Add shredded carrots, sliced red bell pepper, chopped scallions, and chopped peanuts to the salad. Replace the Parmesan crisp croutons with crispy wonton strips. Toss everything with a homemade peanut butter Caesar dressing made with peanut butter, soy sauce, honey, and rice vinegar.

FAQs //
I totally agree! Next time, I would probably do about 6 smaller rounds.
Try massaging the kale. Tear it off the stems and add olive oil and salt. Then, with your hands, gently massage the kale until it softens and turns a deeper green. This texture should be more to your liking.
An airtight container should do the trick.
How To Store Kale Chicken Caesar Salad //
Put the salad in an airtight container and store it in the fridge where it will last for up to 3 days. When you’re ready to eat it, take it out of the fridge and let it sit for 20 minutes. This will bring out the flavors once more. Redistribute the dressing and seasonings with a good stir. You can also give the salad a squirt of lemon juice to freshen it up. If the Parmesan croutons have lost their crispiness, put them in the oven for a few minutes. Just keep an eye on them so they don’t burn and become inedible.

Kale 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
Mexican Chicken Salad with Honey Cilantro Dressing | Baked Bree
Saturday 15th of January 2022
[…] Kale Chicken Ceasar Salad […]
Cori
Tuesday 10th of January 2017
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 ????)
bakedbree
Tuesday 24th of January 2017
An airtight container should do the trick.
Brooke
Wednesday 14th of December 2016
Love love love sweet Green's kale ceasear salad I could eat it every day. I will definitely try you're recipe thanks
bakedbree
Sunday 18th of December 2016
I could too! I so miss Sweetgreen!
Leah
Sunday 26th of April 2015
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:)
bakedbree
Thursday 7th of May 2015
I hope you like mine just as much as theirs.
Natalie @ Paper & Birch
Wednesday 3rd of September 2014
I'm making this for dinner tonight - love this recipe! :)
bakedbree
Wednesday 3rd of September 2014
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.