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
650
Fat
34g
Ingredients
Parmesan Cheese, Bread, Croutons, Seasoned, Black Pepper, Kosher Salt, Caesar Dressing, Chicken Breast, Canola Oil, Kale
Reviews
3.9
Based on 51 reviews
Maya · 07/02/25
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About Tracey Bloom
Tracey Bloom, an Executive Chef currently residing in Atlanta, GA, hails from Shortsville, NY. With a degree from the Culinary Institute of America, she embarked on her culinary journey as the opening Pastry Chef at Sia’s Restaurant in Duluth, GA, and later joined the Buckhead Life Restaurant Group, honing her skills at 103 West under Chef Gary Donlick.
Known for her expertise in both sweet and savory culinary arts, Tracey has held various roles, including Sous Chef at establishments like Asher Restaurant, Oscar’s Restaurant, and Luma. Recognized as one of the "Top 25 Chefs in Atlanta" in 2008.
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