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Serves 4

Kale Caesar with Grilled Chicken

This Caesar gets a makeover with kale stepping in for romaine and a Greek yogurt dressing.

10 minPrep Time

15 minCook Time

25 minTotal Time

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  • 1/4 c. freshly grated Parmesan, plus more for serving
  • 1/4 c. 2% Greek yogurt
  • Juice of 2 lemons, divided
  • 2 anchovy fillets
  • 1/2 tsp. Worcestershire sauce
  • 1 Garlic clove, minced
  • 3 tbsp. extra-virgin olive oil, divided
  • kosher salt
  • Freshly ground black pepper
  • 4 4-oz. chicken breasts
  • 1 large bunch Tuscan kale, cleaned and thinly sliced
  • 1/2 pt. red grape tomatoes


  1. In a mini food processor, combine Parmesan, Greek yogurt, ΒΌ cup lemon juice, anchovy paste (or anchovies), Worcestershire sauce, and garlic and pulse. With the motor running, add 2 tablespoons olive oil and puree until smooth. Season with salt and pepper.
  2. Heat a grill or grill pan over high heat. Season chicken with salt and pepper and rub with olive oil. Grill until golden and cooked through, 7 to 8 minutes per side, then pour remaining lemon juice over chicken breasts and transfer to a cutting board. Let rest 5 minutes, then slice into thin strips.
  3. In a large bowl, toss kale and tomatoes. Add half the Caesar dressing and taste, adding more if desired.
  4. Divide salad among 4 plates and top with grilled chicken and more Parm.


egg free
soy free
wheat free
treenut free
sesame free
mustard free



234 cal


15 g


15 g


9 g
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