Chipotle Kale Caesar Salad
Prep time
Cook time
Total time
Recipe type: Salad
Serves: 4
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
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.
*Make this recipe vegan by substituting greek-style dairy-free yogurt and vegan parmesan cheese.
Recipe by Blissful Basil at