Chicken Kale Caesar Salad

Ditch the guilt, not the greens! This lighter-than-air Kale Chicken Caesar rewrites the rules of classic comfort food. Forget heavy dressing and soggy lettuce – this vibrant bowl overflows with nutrient-packed superpowers:

  • Kale, the leafy superhero: A champion of antioxidants like beta-carotene, vitamin C, and vitamin E, kale shields your cells and keeps you glowing.
  • Organic Chicken, the lean warrior: This high-quality protein is your metabolism’s best friend, aiding weight loss, building muscle, and keeping you feeling full and energized.
  • Golden Goddess Dressing, the creamy crusader: A dairy-free delight whipped with tahini, lemon, and spices, this dressing adds zest without the guilt.

Beyond deliciousness, this salad is a wellness manifesto:

  • Gluten-free: No bloating here, just pure enjoyment for all!
  • Dairy-free: Indulge without the lactose blues.
  • Weight-loss ally: The protein-fiber combo keeps you feeling satisfied, not deprived.
  • Energy booster: Say goodbye to afternoon slumps and hello to vibrant vitality.
  • Chronic disease crusher: Antioxidants and nutrients galore help keep your body fighting fit.

This isn’t just a salad, it’s a celebration of healthy living. So grab your fork, raise a toast to your inner Golden Goddess, and dig into this delicious, empowering feast!

Bonus tip: Want extra crunch? Add toasted chickpeas or sunflower seeds for a protein and texture boost!



5-6 cups thinly sliced Dino Kale
3 Tbsp. Macadamia Nuts

½ lb. Chicken Breast, cut into cubes
2 Tbsp. Olive Oil, divided
½ Tbsp. Lemon Juice
½ tsp. Garlic Powder
¼ tsp. Turmeric
½ tsp. Thyme
¼ tsp. Salt
Pinch of Black Pepper
½ Tbsp. Honey (reserved)

2 Tbsp. Lemon Juice
1.5 Tbsp. Olive Oil
2 tsp. Tahini
1 tsp. Lemon Juice
1 clove minced Garlic
Pinch of Black Pepper
¼+ tsp. Salt


Preheat the oven to 350 degrees. Place a seasoned cast iron pan in the oven for 15 minutes to get hot.Toss all of the chicken ingredients together in a bowl except for the honey and allow to marinate for 10 minutes. 

When the pan is hot, place it on the stove top over medium-high heat. After heating for about 20 seconds, add the chicken chunks to the pan, making sure not to crowd them. Drizzle the honey over all of the pieces of chicken. Allow the chicken to sear for 1 minute, then flip them over for an additional minute. Move the chicken pieces around in the pan so that the browned bits at the bottom get picked up by the cubes. Add a tablespoon of water to the pan if you sense anything is burning and give the chicken a mix. Place the pan in the oven until the chicken reaches an internal temperature of 165 degrees. 

Mix together all of the dressing ingredients and add salt to taste. Add a small amount of the dressing to the kale and massage the dressing into it. Add the macadamia nuts and chicken and fold in the rest of the dressing.