Kale Caesar Salad

(3)
"When I first started LifeWithBrig, the first food account I followed was @thefeedfeed and my first post that ever went “viral” was of one of my favorite foods, @annieshomegrown white cheddar mac and cheese! You might be thinking, “Brigitte, why are you bringing that up????” Well, I had the amazing opportunity to partner with the #feedfeed and @annieshomegrown to share this amazing #DressingItUp Kale Caesar Salad recipe and to let you know…. Drum roll please... ??? Annie’s organic dressings are available at @WholeFoods (my favorite place to shop in SF and Tahoe)! Annie’s holds a special place in my heart as it was founded close to my home and I could always count on any Annie’s products for a little taste of home when I was at school in Ohio. I literally cannot remember the last time I went more than a day without at least one of their products in my kitchen. Annie's Dressings are 2/$6 at Whole Foods from 8/12-8/25. I LIVE for the convenience and deliciousness of Annie’s and I know many of you do too. So run/sprint/walk/roll to your local #WholeFoods and get your hands on some of these bomb dressings ASAP. You can find this recipe and the Annie’s//Whole Foods locator at the LINK IN MY BIO ?."
-- @lifewithbrig

A Note from Feedfeed

You can get Annie's Dressings 2/$6 at Whole Foods from 8/12-8/25! Find more yummy Annie's recipes like this here

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  • Recipe Card
Prep time 20mins
Cook time 10mins

Recipe Card

For Croutons

ingredients

  • 1/4 sourdough loaf, cut or torn into bite size pieces
  • 1/4 cup olive oil
  • Garlic powder, to taste
  • Salt, to taste
  • Black pepper, to taste

For the Salad

ingredients

  • 1/3 cup Annie's Organic Caesar Dressing
  • 1 bunch kale, destemmed and chopped
  • 1 head romaine lettuce, rinsed, roughly chopped
  • 1/4 cup olive oil
  • 1/2 lemon, juiced

Method

  • Step 1

    Heat a skillet to medium/medium-high, and cook your chicken thighs for 5 minutes on each side. Once they’re cooked through, set aside.

  • Step 2

    Add kale into a large mixing bowl and massage with olive oil and lemon for a few minutes. Massaging the kale will make the bites more tender and less tough. Once massaged set aside to rest for 10 minutes.

  • Step 3

    Cover sourdough cubes in olive oil, a sprinkle of garlic powder, a pinch of salt and freshly cracked pepper, place in a 400°F pre-heated oven for 10-15 minutes or to desired crispiness. Set aside to cool once complete.

  • Step 4

    Chop the head of romaine and add to the kale olive oil and lemon mixture, mix with the desired amount of Annie’s dressing (I used a little less than half the bottle).

  • Step 5

    Top salad with chopped chicken and cooled croutons, mix and serve!