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Copycat Sweetgreen Kale Caesar Salad
5 from 30 votes

Copycat Sweetgreen Kale Caesar Salad

This Copycat Sweetgreen Kale Caesar Salad combines roasted chicken, robust homemade Caesar dressing with anchovy paste, and a mix of kale and romaine lettuce. The salad is accented by thick Parmesan crisps for texture and cherry tomatoes for sweetness. The dressing's garlic, lemon, and egg yolk create a classic Caesar flavor, supporting the fresh, hearty greens and savory chicken.

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 2 people (WITH LEFTOVERS)
Calories: 360 kcal
Course: Main Course, Salad, Dinner
Cuisine: American

Ingredients

Roasted chicken:
  • 2 chicken breast bone-in
  • neutral cooking oil generic cooking oil
  • salt
  • black pepper
Thick Parmesan Crisps:
  • 1/2 cup Parmigiano Reggiano cheese Grana Padano will work too!, finely shredded
Dressing:
  • 1 tablespoon anchovy paste or 2 filets
  • 2 garlic small clove
  • 2 egg large, yolk
  • 4 teaspoons lemon juice juice from about 1 lemon, fresh
  • 1/3 cup Parmesan Cheese finely grated
  • black pepper freshly ground
  • 1/2 cup olive oil
  • Pinch of sea salt
Salad:
  • 2 cups kale chopped
  • 2 cups romaine lettuce chopped
  • 5 to 6 cherry tomato sliced or quartered
  • lime juice from 1
  • 1/2 avocado on the top (optional)

Instructions

To make the roasted chicken:
    Cup of Yum
  1. Preheat oven to 375 degrees F. On a parchment-lined baking sheet, add the chicken. Drizzle with about a tablespoon of olive and sprinkle both sides with salt and pepper. Transfer to the oven to roast for about 40 to 45 minutes. Allow to cool and chop up into cubes. (This makes a bigger batch. I use about half for the two salads. I keep the rest in the fridge and use at a later time.)
To make the parmesan crisps:
  1. On a baking sheet lined with a silicon baking mat (I tried to do it on a piece of parchment and was super frustrated because it stuck so I definitely recommend a Silpat or something similar to it), add the parmesan in a big pile. Transfer to the oven to cook for about 6 to 7 minutes. (If your parmesan pile is smaller, I would check on it at the 3-minute mark but we’re trying to go for a bit thicker crisps.) Remove from the oven and allow to cool on the baking sheet. When cooled, break up into bite-size pieces and set aside.
To make the caesar dressing:
  1. To a blender of food processor, add the anchovy paste, garlic clove, egg yolk, lemon juice, Parmesan cheese and a few rounds of freshly ground pepper. Turn the blender on and with it running, add the olive oil in a steady stream, until it’s emulsified and thickened. Give it a taste and add salt to taste. (I needed a few pinches of salt and another round of black pepper.) This salad makes enough for about 4 salads. I usually save the dressing for another day.
To assemble the salad:
  1. To a medium bowl, add the kale and a few tablespoons of the dressing. Toss that salad until the kale is really coated in the dressing. Let it sit for like 5 minutes, while you gather the rest of the ingredients. Add the romaine, cherry tomatoes, parmesan, parmesan crisps, lime juice, reserved cubed chicken and a tablespoon or two of more dressing. Toss once last time and divide amongst two bowls. Top with slices of avocado. Sprinkle the avocado with a bit of salt and the last bit of lime juice from the used up lime. SERVE!

Notes

  • Parmesan crisps can be bought pre-made if a silicone baking mat is not available for baking at home.
  • Making parmesan crisps in a non-stick skillet on the stove is another option.
  • Avoid baking crisps on parchment paper as it can stick and become unpleasant.

Nutrition Information

Calories 360kcal (18%)

Nutrition Facts

Serving: 2 people (WITH LEFTOVERS)

Amount Per Serving

Calories 360

% Daily Value*

Calories 360kcal 18%

* Percent Daily Values are based on a 2,000 calorie diet.