Recipe courtesy of Melissa Gaman

Kale Buttermilk Caesar Salad with Chicken

This hearty dinner salad is extra satisfying thanks to a creamy garlicky dressing and crisp whole wheat croutons. Even when dressed, kale is a sturdy nutrient powerhouse green, making this salad a good pick to pack ahead for lunch.
  • Level: Easy
  • Total: 30 min
  • Prep: 25 min
  • Cook: 5 min
  • Yield: 4 servings
  • Nutrition Info
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2 tablespoons extra-virgin olive oil

3 ounces whole-wheat bread, torn into 1-inch pieces (about 2 cups)

2/3 cup low-fat buttermilk

1/4 cup grated Parmesan (about 1 ounce)

2 tablespoons reduced-fat sour cream

1 lemon, 1/2 juiced (1 tablespoon juice) and 1/2 cut into 4 wedges

1 small clove garlic, grated

Kosher salt and freshly ground black pepper

12 ounces cooked shredded chicken

1 large bunch kale (about 1 pound), stems discarded, leaves thinly sliced


  1. Heat 1 tablespoon oil in a medium nonstick skillet set over medium heat. Add the bread pieces and cook, stirring, until lightly golden and a bit crisp, about 5 minutes. Remove from the heat and set aside to cool in the skillet. They will continue to crisp up as they cool.
  2. Whisk together the buttermilk, 2 tablespoons of the Parmesan, the sour cream, remaining 1 tablespoon olive oil, the lemon juice and garlic in a small bowl and until smooth. Season with pepper and 1/4 teaspoon salt.
  3. Toss together the chicken, kale and croutons with the dressing in a large bowl until well coated. Divide among 4 plates, sprinkle evenly with the remaining 2 tablespoons Parmesan and serve with a lemon wedge.