Chipotle Kale Caesar Salad

A classic caesar salad gets a spicy makeover. Hearty grilled kale drizzled with a lightened-up chipotle caesar dressing is topped with big + chewy paprika croutons. This is a full meal under the guise of a salad; it’s both the first and main course. And it’s a delight of a salad.

Grilling the kale adds a warm smokiness and complements the spicy kick of the chipotle dressing. The dressing is made with Greek yogurt, which makes it lighter and protein-rich when compared to traditional creamy caesar dressing. The smoked paprika croutons are perfectly toasty on the outside and soft, chewy, and seriously addictive on the inside. Dan and I ate our salads, and then proceeded to eat the leftover croutons dipped in the dressing. But do as I say and not as I do, and save those croutons for round 2 of your salad enjoyment.

Chipotle Kale Caesar Salad

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Author: Ashley Melillo | Blissful Basil

Recipe type: Salad

Serves: 4

Ingredients

For the Chipotle Caesar Dressing:

• 7 ounces low-fat or fat-free plain Greek yogurt *
• 2 garlic cloves, minced
• juice of 2 limes
• 6 tablespoons olive oil
• 1/4 cup parmesan cheese*
• 2 chipotle peppers in adobe sauce, minced
• 1/2 teaspoon sea salt
• freshly ground black pepper, to taste

For the Smoked Paprika Croutons:

• 1 small baguette or chewy white bread, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1/4 teaspoon sea salt

For the Salad:

• 1 bunch kale, thoroughly washed + ribs and stems removed

Instructions

For the Dressing

1. Combine all ingredients in a small mixing bowl and whisk until smooth. Refrigerate until ready to use. Note: the dressing recipe makes closer to 8 servings, so you could easily cut the recipe in half if desired.

For the Smoked Paprika Croutons

1. Heat a large nonstick skillet over medium-high heat. Add olive oil and bread cubes. Toss to coat. Sprinkle with paprika and sea salt. Cook croutons until they have golden, toasted exteriors and chewy interiors.

For the Salad

1. Heat a large grill pan over high heat. In small batches, add the kale leaves to the grill pan. Grill until just becoming crispy and golden. Remove from grill and set aside.
2. To assemble the salad, distribute kale amongst the plates, top with a heavy drizzle of dressing, and garnish with croutons. Serve immediately.

Notes

*Make this recipe vegan by substituting greek-style dairy-free yogurt and vegan parmesan cheese.

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