Description
A vibrant and nutritious Kale Caesar Pasta Salad with Chicken combines tender chickpea pasta, nutrient-rich kale, and savory chicken breast tossed in a creamy, tangy homemade Caesar dressing. Toasted lemon-garlic panko breadcrumbs add a delightful crunch, making this salad perfect for a quick, flavorful weeknight meal or a healthy lunch option.
Ingredients
Pasta and Salad
- 12 ounces pasta (chickpea preferred for extra fiber + protein)
- 4 to 5 cups kale (chopped)
- 1 teaspoon extra virgin olive oil
- 1 lb cooked chicken breast (chopped)
- 1 cup Parmesan cheese (shaved)
Caesar Dressing
- 2/3 cup Greek yogurt
- 2 tablespoons mayo
- 1/4 cup Parmesan cheese
- 1 garlic clove (microplanned)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 to 3 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 to 4 tablespoons milk
- 1/2 teaspoon anchovy paste (optional)
Toasted Breadcrumbs
- 1 tablespoon butter or olive oil
- 3/4 cup panko breadcrumbs
- 1 large lemon (zested or 2 small lemons)
- 1/4 teaspoon garlic powder
- Pinch of salt
Instructions
- Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain well and set aside to cool to room temperature.
- Prepare the Kale: Place chopped kale in a large bowl and drizzle with 1 teaspoon extra virgin olive oil. Massage the kale gently with clean hands for 1-2 minutes until it softens and becomes tender.
- Make the Caesar Dressing: In a small bowl, whisk together Greek yogurt, mayonnaise, Parmesan cheese, microplaned garlic, Dijon mustard, Worcestershire sauce, lemon juice, salt, black pepper, and optional anchovy paste. Slowly add milk one tablespoon at a time until the dressing reaches a thick but pourable consistency.
- Toast the Breadcrumbs: Heat butter or olive oil in a small skillet over low to medium heat. Add panko breadcrumbs, lemon zest, garlic powder, and pinch of salt. Stir gently and cook for about 4-5 minutes until breadcrumbs turn golden brown and fragrant. Remove from heat and set aside.
- Combine Salad Ingredients: Add the cooled pasta and chopped cooked chicken to the bowl with the massaged kale. Pour the Caesar dressing over and toss gently to coat all ingredients thoroughly.
- Add Parmesan and Breadcrumb Topping: Gently fold in the shaved Parmesan cheese into the salad. Finally, sprinkle the toasted lemon-garlic breadcrumbs on top to add a crispy texture and bright flavor.
- Serve and Garnish: Serve immediately or chilled. Optionally, garnish with additional Parmesan cheese, lemon zest, or a squeeze of lemon juice to enhance freshness and tang.
Notes
- Using chickpea pasta adds extra fiber and protein to boost the salad’s nutritional profile.
- Massaging the kale softens its tough texture and makes it easier to eat raw.
- Adjust the amount of milk in the dressing to achieve your preferred consistency.
- To keep breadcrumbs crispy, add them just before serving.
- Anchovy paste is optional but adds a traditional umami depth to classic Caesar dressing.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day; add breadcrumbs just before serving.
