A Caesar Salad was my go-to when I was a little girl. It was a pretty dependable salad, no matter where you dined. I was on a mission to create a “FANCY” Caesar Salad! Haha! The first items that I wanted to use were beautiful Kale and Superfood Mix from The Chef’s Garden. Did you know that kale is a member of the cabbage family? It is a cruciferous vegetable like cabbage, broccoli, cauliflower, collard greens, and Brussels sprouts. Of all the super healthy greens, kale is king. Kale is much higher in vitamin C than most other vegetables, containing about 4.5 times much as spinach. This salad is truly special! I added some crunchy homemade paleo croutons, toasted pine nuts, and roasted chickpeas. I like a good ” crunch” in my salad. And lastly, I topped it off with the delicious Ceasar Dressing from Primal Kitchen. It is definitely one of my favorites! What are some unusual toppings that you add to your Caesar Salad? Please share!
Ingredients
- Kale Farmer Jone's Farm at The Chef's Garden
- Chicken Breast Greensbury Market
Parmesean Cheese
- 3/4 cup Raw Cashews
- 3 tbsp Nutritional Yeast
- 1/4 tsp Garlic Powder Spicely Organics
- 3/4 tsp Himalyan Pink Salt
Roasted Chickpeas
- 1 can Chickpeas
- 1/2 tsp Garlic Powder Spicely Organics
- 1/2 tsp Onion Powder Spicely Organics
- 1/2 tsp Paprika Spicely Organics
- 1 tbsp Olive Oil Garcia De La Cruz
Croutons
- 12 tbsp Almond Flour
- 2 tsp Paleo Baking Powder
- 2 tsp Dried Oregano Spicely Organics
- 1/2 tsp Himalyan Pink Salt
- 4 tbsp Refined Coconut Oil
- 4 Egg Replacements
- 4 cloves Garlic
- 2 sprigs Parsley
- 1 tsp Himalyn Pink Salt
- 4 tbsp Plant Butter
- 4 tbsp Parmesan
Toasted Pine Nuts
- 1 cup Pine Nuts
Dressing
- Cesar Dressing Primal Kitchen
- Peppercorn Black Spicely Organics
Instructions
Chicken
- Cut the chicken breast in half widthwise. Cover one portion in plastic wrap to stop chicken juice from flying around your kitchen when you pound it.
- Pound it to an even thickness.
- Once all of your portions have been pounded to an even thickness, put them into a zip top bag or a large bowl. In a medium bowl combine the olive oil, lemon juice, thyme, garlic powder, salt and black pepper. Pour it over the chicken breasts. Refrigerate for an hour at most. You’re just trying to get some flavor on there.
- Oil your grill grates.
- Once your grill is at the right temperature, remove the chicken breasts from the marinade, shaking off any excess. Put the chicken breasts on the grill in a single layer, as spaced out as you can given your surface and the number of breasts you have. Cook for about 4 minutes per side. You want it to read 165ºF. They’ll be nice and brown with good char marks when they’re done.
- Take them off of the grill and put them on a clean serving plate. Let them rest for 5 minutes before serving.
Parmesan Cheese
- Add all the ingredients to a food processor and mix/pulse until a fine meal is achieved.
Roasted Chickpeas
- Preheat the oven to 400 degrees F.
- Prepare a rimmed baking sheet with parchment paper.
- Mix chickpeas, oil, and spices in a small box. Then transfer to the prepared baking sheet.
- Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp.
- Take the baking sheet out of the oven and let the chickpeas cool down completely before serving them.
Croutons
- Preheat the oven to 350 degrees.
- In an oiled heat proof dish, add all of the English muffin ingredients. Mix really well with a small whisk until smooth.
- Add the dish to the microwave and heat for 5 minutes at 600W. After 3 minutes, if the center is still raw, add another 30 seconds until the center is completely cooked.
- Take the dish out of the microwave and let it cool down a bit.
- Flip the dish over and take the microwaved bread out. With a bread knife, cut the square into two horizontally. Cut the two slices into cubes of your desired size. Add the cubes to a bowl.
- Mince the garlic cloves and the parsley. In a small bowl, add the butter. Put it in the microwave and heat until melted.
- Add the parsley, parmesan cheese, garlic and salt to the melted butter. Mix. Pour the butter all over the croutons and carefully mix with a spoon. You want to try and coat all of the croutons with the melted butter and seasonings.
- Prepare a rimmed baking sheet with parchment paper.
- Add the croutons to the prepared baking sheet and make sure they're not piled up over one another.
- Add to an oven and bake for 12-15 minutes, until golden brown.
- Take the baking sheet out of the oven and let the croutons cool down completely before serving them.
Toasted Pine Nuts
- Preheat the oven to 350 degrees F.
- Prepare a rimmed baking sheet with parchment paper.
- Place the nuts on a baking sheet in a single layer. Bake for about 5 minutes until fragrant and golden brown, stirring once. Remove immediately and transfer to a plate to stop the cooking.
Salad
- Combine salad ingredients. Dress salad. Enjoy!
Tried this recipe?Let us know how it was!
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