Kale Chicken Caesar Salad with Parmesan Crisp Croutons


kale caesar salad with parmesan crisp croutons recipeThere is a DIY super healthy salad bar chain in DC called Sweetgreen that I love. I could eat there every day and never get tired of it. I always get the same thing – a kale Caesar (hold the tomato) and a green juice for later. One of the biggest surprises from working with Sargento on my flavor journey is my new found love for kale and dark greens. 6 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. As much as I love going to Sweetgreen, it is kinda far from my house, and DC traffic is always a gamble, so I decided to make my own at home. It is just as good if not better, if I do say so myself.

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.

kale caesar salad with parmesan crisp croutons recipe1 (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

how to make parmesan crispsPreheat 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.)

how to make parmesan crispsBake for 6 to 10 minutes, until the cheese is melted and the edges are brown and crisp.

parmesan crisp croutons recipeLet cool completely and break into small pieces.
Kale Caesar Salad with Parmesan Crisp Croutons recipeWash the kale. Cut out the stalks. Cut into thin strips. Cut the romaine into thin strips also.

Kale Caesar Salad with Parmesan Crisp Croutons recipeAdd the garlic, Dijon, honey, lemon juice, salt and pepper to a mason jar. Shake well.

Kale Caesar Salad with Parmesan Crisp Croutons recipeAdd olive oil and shake again. Taste for seasoning,

Kale Caesar Salad with Parmesan Crisp Croutons recipeTo 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 Caesar Salad with Parmesan Crisp Croutons recipe

Kale Chicken Caesar Salad with Parmesan Crisp Croutons

Kale Chicken Caesar Salad with Parmesan Crisp Croutons

Yield: serves 4

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

  1. 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.
  2. Wash the kale. Cut out the stalks. Cut into thin strips. Cut the romaine into thin strips also.
  3. 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,
  4. 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.
  5. Serve with lime wedges and squeeze over the salad.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest


**This post is a part of my ongoing collaboration with Sargento Cheese. All opinions are 100% my own.**

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BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

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This Post Has 29 Comments

  1. Natalie @ Paper & Birch

    I’m making this for dinner tonight – love this recipe! 🙂

    1. bakedbree

      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.

  2. Leah

    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:)

    1. bakedbree

      I hope you like mine just as much as theirs.

  3. Brooke

    Love love love sweet Green’s kale ceasear salad I could eat it every day. I will definitely try you’re recipe thanks

    1. bakedbree

      I could too! I so miss Sweetgreen!

  4. Cori

    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 ????)

    1. bakedbree

      An airtight container should do the trick.

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