Kale Caesar Salad with Grilled Chicken
Chef Tracey gives the classic Caesar salad a leafy refresh, swapping romaine for baby kale to bring a heartier bite. It’s coated in a creamy dressing, tossed with golden croutons, and topped with grilled chicken breast for a protein-packed kick. A sprinkle of shaved parmesan ties everything together.
Nutritional facts
Protein
58g
Carbs
23g
Calories
650kcal
Fat
34g
Ingredients
Parmesan Cheese, Bread, Croutons, Seasoned, Black Pepper, Kosher Salt, Caesar Dressing, Chicken Breast, Canola Oil, Kale
Contains milk, eggs, anchovy, wheat, soybeans.
Reviews
4.0
Based on 45 reviews
One of my favorites!
Annette · 07/14/25
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About Tracey Bloom
Chef Tracey Bloom, originally a New York native, took her talents south to Atlanta, Georgia, after graduating from the prestigious CIA (Culinary Institute of America). Chef Tracey earned her spot as one of the top 25 chefs in the city of Atlanta and has appeared on many shows, including Bravo’s Top Chef and Don’t Be Tardy. Bloom published her first cookbook, “Cooking in Full Bloom,” in October 2022. She has worked in some of the best restaurants in Atlanta, including the Buckhead Life Group, Table 1280, and Ray's Killer Creek. After many years in the restaurant scene, Chef started her own successful boutique catering company based out of Atlanta. In addition to all that, she can be found teaching cooking classes and participating in food and wine festivals around the country. In her spare time, she enjoys traveling, listening to Stevie Nicks, and spending time with her 6-year-old son, Kannon.
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