Kale-Quinoa Caesar Salad with Roasted Chicken

Hands-on time 23 min
Total time 23 min

Serves 4 (serving size: 1 1/2 cups)

Toasted walnuts replace croutons for a bit of heart-healthy crunch, but the creamy dressing delivers the classic flavor you expect in a Caesar.


  • 2 tablespoons hot water
  • 2 tablespoons canola mayonnaise
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon anchovy paste
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, grated
  • 1.5 ounces shaved Parmesan cheese, divided (about 6 tablespoons)
  • 5 cups thinly sliced stemmed Lacinato kale
  • 1 1/2 cups cooked quinoa
  • 1 1/2 cups chopped skinless, boneless rotisserie chicken breast
  • 2 tablespoons chopped toasted walnuts

Nutrition Information

  • calories 344
  • fat 16.3 g
  • satfat 3.3 g
  • monofat 6.9 g
  • polyfat 3.6 g
  • protein 27 g
  • carbohydrate 25 g
  • fiber 4 g
  • sugars 1 g
  • Est. Added Sugars 0 g
  • cholesterol 61 mg
  • iron 3 mg
  • sodium 487 mg
  • calcium 256 mg

How to Make It

  1. Combine first 7 ingredients in a bowl, stirring well with a whisk. Stir in 3 tablespoons Parmesan cheese. Add kale, quinoa, and chicken; toss to coat. Top with 3 tablespoons Parmesan cheese and walnuts.

Cook's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice;