Cauliflower and Kale Chicken Caesar Salad
I saw a recipe in the Food Network magazine for quick weeknight side of Caesar cauliflower and I was instantly intrigued. I decided I could use crispy roasted cauliflower as a stand in for croutons to create a hearty dinner salad. I love Caesar salad and adding some chicken makes it amazing. I used a shortcut with the dressing, using the delicious Tessemae's Caesar dressing and it still is Whole30 compliant!
I threw this together in less than 30 minutes after yet another kid birthday party and it was easy and filling. What more can you ask of a dinner salad?! Honestly, this is more of a blueprint for a meal than a recipe. Which means you can add or subtract to it or just be inspired as I was by the idea!
Cauliflower and Kale Chicken Caesar Salad
- Head of Cauliflower, florets chopped
- 2 chicken breasts, chopped into 1" chunks
- Salt, pepper, and olive oil
- 5-6 cups Kale, cleaned, stems removed, and chopped
- 3 Tablespoons Pine nuts
- 2 Tablespoons Capers
- 4 Tablespoons Compliant Caesar dressing, plus more to taste
- Preheat oven to 400. Drizzle the cauliflower with olive oil and season with salt and pepper. Roast for about 20 minutes, until a little charred.
- Heat about 1 Tablespoon olive oil at medium-high heat and season the chicken with salt and pepper. Add the chicken and cook until cooked through.
- In the same oven, toast the pine nuts for a couple minutes, you want to watch them closely so they don't burn.
- Take the kale in a large bowl and add a couple tablespoons of Caesar dressing and start "massaging" the leaves. This breaks the leaves down a bit, making them easier to eat.
- Add the remaining ingredients and toss with the additional 2 Tablespoons dressing. Serve with additional dressing!
Look at those crispy bits! Cauliflower is a great stand in for croutons.
