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3 Comments · Last updated Aug 4, 2014 | Published on Mar 9, 2013

Chipotle Kale Caesar Salad

 

Chipotle Kale Caesar

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 Caesar Salad

Chipotle Caesar Salad

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.
3.2.2646

 

 

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Filed Under: Recipes, Salads, Vegetarian Tagged With: Chipotle Caesar Dressing, Croutons, Dinner, Greek Yogurt Caesar Dressing, Kale Caesar, Paprika, Salad, Vegetarian

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Comments

  1. frugalfeeding says

    March 9, 2013 at 6:27 pm

    That looks really amazing :D

    Reply
  2. Lindsey says

    May 19, 2018 at 9:09 pm

    Sometimes when i make this the dressing comes out a little thick – anyway to thin it up just a little?

    Reply
    • Ashley says

      May 21, 2018 at 3:13 pm

      Hi, Lindsey! You can add a splash of almond milk (or milk of choice) to thin it. Then, adjust the seasoning as needed (might need to add a touch more salt to balance out the extra liquid). Hope this helps and enjoy!

      Reply

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Psychologist turned plant-passionate recipe writer + cookbook author. Lover of animals, veggies + space documentaries. My name is Ashley, and I’m the writer and photographer behind Blissful Basil. Read More…

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