Food Recipes Baby Kale and Chicken Caesar Be the first to rate & review! As far as salads go, Caesar is indisputably king, and this tasty rendition is proof. The shortcut dressing relies on mayonnaise rather than egg yolk for an easier swap, and packs a generous amount of classic flavor thanks to Parmesan, Dijon, anchovies, and garlic. You’ll toss this mixture with crunchy sliced Brussels sprouts and baby kale, plus cooked chicken to make it an extra satisfying dish. The homemade croutons just might be the star of the show. Soft white sandwich bread allows each piece to be well-coated with olive oil, meaning they roast to crisp perfection. P.S. While this recipe makes for a standout dinner, it also works as a side salad—keep the chicken or replace it with avocado or shrimp. By Marianne Williams Marianne Williams Marianne has been writing and testing recipes in the test kitchens for Dotdash Meredith since 2016. She studied at the International Culinary Center, in New York, and the International School of Italian Cuisine, in Italy, under highly esteemed chefs and graduated in 2015. Real Simple's Editorial Guidelines Updated on October 10, 2022 Rate PRINT Share Hands On Time: 15 mins Total Time: 25 mins Servings: 4 Jump to Nutrition Facts Ingredients 3 slices soft white sandwich bread, torn into 1-in. pieces 3 tablespoons olive oil ½ teaspoon kosher salt, divided ½ teaspoon freshly ground black pepper, divided ½ cup mayonnaise ¼ cup grated Parmesan cheese, plus ⅓ shaved Parmesan, for serving 2 cloves garlic, finely chopped 2 anchovy fillets (from a can or jar), finely chopped 1 teaspoon Dijon mustard 1 teaspoon fresh lemon juice (from 1 lemon) 1 pound Brussels sprouts, thinly sliced 2 cups shredded rotisserie chicken breast (from 1 chicken) 1 5-oz. pkg. baby kale Directions Preheat oven to 425°F. Toss bread, oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Spread in an even layer and bake until golden brown and crispy, about 10 minutes. Transfer croutons to a bowl and let cool for 10 minutes. Meanwhile, whisk mayonnaise, ½ cup water, grated cheese, garlic, anchovies, mustard, lemon juice, and remaining ¼ teaspoon each salt and pepper in a large bowl. Add Brussels sprouts, chicken, and kale; toss gently to coat. Transfer salad to a platter. Top with croutons and shaved cheese. Caitlin Bensel Rate It Print Nutrition Facts (per serving) 581 Calories 38g Fat 32g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 581 % Daily Value * Total Fat 38g 49% Cholesterol 71mg 24% Sodium 1159mg 50% Total Carbohydrate 32g 12% Total Sugars 6g Protein 28g 56% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.