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Kale & Chicken Caesar Salad with Parmesan Crisps

  • 40 m
  • 40 m
Carolyn Casner
“Replacing some of the romaine lettuce with massaged kale gives this classic Caesar salad a nutritional upgrade. The homemade Caesar dressing is rich and so flavorful you'll swear off bottled varieties. For an extra-delicious topping, bake the Parmesan into tempting cheese crisps called frico.”


    • ¾ cup finely grated Parmesan cheese
    • 1 pound boneless, skinless chicken breasts, trimmed
    • 2 large cloves garlic
    • ¼ teaspoon salt
    • ⅓ cup extra-virgin olive oil
    • 3 tablespoons lemon juice
    • 1 tablespoon reduced-sodium tamari
    • ½ teaspoon anchovy paste
    • ½ teaspoon ground pepper
    • 8 cups chopped kale
    • 3 cups chopped romaine lettuce
    • 1 cup halved cherry tomatoes


  • 1 Preheat oven to 350°F. Line a large baking sheet with parchment paper.
  • 2 Form four 4-inch circles of Parmesan on the prepared baking sheet. Bake until lightly browned on the edges and crisp, 10 to 14 minutes. Set aside to cool.
  • 3 Meanwhile, place chicken in a large saucepan with water to cover. Bring to a simmer and cook until an instant-read thermometer inserted in the center registers 165°F, 12 to 16 minutes. Remove the chicken from the water. When it is cool enough to handle, shred.
  • 4 Mince garlic. Sprinkle with salt and mash with the side of a chef's knife to make a paste. Transfer to a large bowl. Whisk in oil, lemon juice, tamari, anchovy paste and pepper. Add kale and, with clean hands, massage it with the dressing until well coated and reduced in volume, about 1 minute. Add romaine, tomatoes and the chicken; toss to coat. Divide the salad among 4 plates and crumble a Parmesan crisp over each.
  • Equipment: Parchment paper
ALL RIGHTS RESERVED © 2019 Printed From 12/8/2019