Description
Kale Chicken Caesar Pasta Salad combines tender massaged kale, protein-packed chicken, and perfectly cooked pasta tossed in a creamy, garlicky Caesar dressing. It’s a make-ahead, nutrient-dense meal that’s filling, flavorful, and perfect for lunch or dinner.
Ingredients
For the Salad:
8 oz short pasta (rotini or farfalle)
1 large bunch of kale, stems removed and chopped
2 cups cooked and shredded chicken
1/2 cup shredded Parmesan cheese
For the Dressing:
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
2 tbsp lemon juice
2 anchovy fillets (minced) or 1 tsp anchovy paste
1 clove garlic (minced)
1 tsp Dijon mustard
Salt and black pepper to taste
For the Croutons (Optional):
2 cups cubed bread
1 tbsp olive oil
1/4 tsp garlic powder
Instructions
1. Cook pasta in salted water until al dente, drain, and rinse with cold water.
2. Massage chopped kale with a pinch of salt and lemon juice for 1-2 minutes until tender and darker in color.
3. Whisk together all dressing ingredients; adjust seasoning to taste.
4. Toss bread cubes with olive oil and garlic powder, bake at 375°F for 10-15 minutes until golden, or use store-bought croutons.
5. In a large bowl, combine massaged kale, cooled pasta, shredded chicken, and Parmesan. Pour dressing over and toss until coated.
6. Add croutons just before serving for crunch.
Notes
Store salad in an airtight container in the fridge for up to 4 days.
Store croutons separately to maintain crispness.
For vegetarian version, omit chicken and anchovies; add chickpeas or white beans for protein.
Swap pasta for whole wheat, chickpea, or gluten-free options.
Mix half kale with romaine for a lighter Caesar flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Meal Prep, Healthy
- Method: Boil / Toss
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 75 mg