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Chicken and Kale Caesar Salad

Prep Time10 minsCook Time15 mins

Chicken and Kale Caesar Salad: The first salad we've included on here, but a damn good one.

Caesar Dressing
 1 Avocado
 1 cup Caesar Dressing
 1 Lemon
 1 Bunch Kale
 1 pinch Salt
 2 Carrots (shredded)
 1 Red Onion
 1 cup Cherry Tomatoes
 6 Hard Boiled Eggs
 ¼ cup Sliced almonds
 1 Roast Chicken

Combine avocado, dressing and lemon juice in a bowl and mix until smooth, set aside.
Note: A nutribullet or food processor will do this the quickest.


Tear kale leaves from stalk and place in a bowl, try not to get any of the stalk as it is hard to chew and doesn't taste very good.
Sprinkle with salt.


Using hands, scrunch kale leaves together with the salt until they wilt and soften.


Cook eggs in boiling water for approximately 4-5 minutes, place into ice water before peeling to help get the shell off.


With a knife or hands, start to pull apart pieces off the roast chicken, pulling out any bones.


Combine kale in a large bowl with chicken, halved cherry tomatoes, sliced onion, shredded carrot and sliced boiled eggs.


Stir through prepared salad dressing and sprinkle with almonds on top.


Divide evenly into your desired amount of containers and enjoy.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 555.2
% Daily Value *
Total Fat 53.9g83%
Total Carbohydrate 17.7g6%
Protein 37.4g75%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.