Description
This delicious Kale Caesar Salad is bright, fresh, hearty, and so delicious! The creamy tahini caesar dressing, crispy chickpeas, and perfectly cooked chicken all come together to make the perfect salad.
Ingredients
Scale
For the Salad:
- 4 cups chopped lacinato/tuscan kale
- 4 cups chopped romaine lettuce
- 1/3 cup pumpkin seeds
- 1/3 cup crispy chickpeas
- 1/3 cup thinly sliced red onion
- zest of one lemon
- 1/4 cup shaved parmesan cheese
Tahini Caesar
- 1/3 cup whole milk Greek yogurt
- 1/3 cup tahini
- 1/3 cup water
- 2 cloves garlic, finely minced or pressed
- juice of 1 large lemon
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon cracked black pepper
- 1/2 teaspoon salt
- 1/2 cup grated parmesan cheese
Crispy Chickpeas
- 1 – 15oz can chickpeas, drained, rinsed, and dried with kitchen towel
- 1 1/2 tablespoons olive oil
- salt and pepper to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Chicken
- 1 pound boneless, skinless chicken breast (split in half lengthwise)
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
Instructions
- Make the crispy chickpeas! Preheat oven to 400 degrees and line a large baking sheet parchment paper. Spread the chickpeas onto the baking sheet and drizzle on the olive oil. Toss the chickpeas until coated in oil. Roast the chickpeas at 400 degrees for 30-35 minutes, stirring every 10 minutes, or until the chickpeas are crispy and deep golden brown. Remove the chickpeas from the oven and immediately season them with the salt, pepper, garlic powder, and onion powder. Toss until well coated.
- Â Make the tahini caesar dressing! Add the Greek yogurt and tahini to a mixing bowl and whisk together until well combined. Next, slowly stream the water into the tahini mixture while whisking until well combined. Next, whisk in the lemon juice, Worcestershire sauce, dijon mustard, crack black pepper, and salt. Lastly, fold in the grated parmesan cheese. Adjust the salt, pepper, and lemon juice to taste. If you would like the dressing to be a thinner, add an additional tablespoon of water at a time until it reaches the desired consistency.
- Add the chopped kale and chopped romaine to large mixing bowl. Toss with a few spoonfuls of caesar dressing until well coated. Top the salad with pumpkin seeds, sliced red onion, crispy chickpeas, lemon zest, and shaved parmesan cheese. Set aside while you make the chicken.
- Season the chicken breast on both sides with salt, garlic powder, onion powder, and pepper. Heat a skillet over medium-high heat. Once hot, add the olive oil and then add the chicken breast. Cook for 5 minutes per side until the chicken is golden brown and internal temperature is 165 degrees. Let the chicken rest for five minutes before slicing.
- Top the salad with the warm chicken and serve.
