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Chicken Caesar Salad with Cornbread Croutons Recipe

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This Chicken Caesar Salad with Cornbread Croutons marries juicy, seasoned baked chicken with crispy homemade vegan cornbread croutons, hearty kale, and a creamy vegan Caesar dressing. Perfectly balanced with flavors of fresh herbs, parmesan, and optional roasted chickpeas, this recipe offers a nutritious and satisfying twist on the classic Caesar salad, ideal for a wholesome lunch or light dinner.

Ingredients

CHICKEN:

  • 2 lbs. organic chicken breasts
  • 2 Tbsps extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme

CORNBREAD CROUTONS:

  • 3-4 cups vegan cornbread, cut into 1″ cubes (best when using leftovers; dry out process recommended)
  • 2-3 Tbsps extra virgin olive oil
  • 2 tsps Italian seasoning, homemade or store-bought

SALAD:

  • 2 bunches organic kale (or substitute with romaine lettuce or mixed greens)
  • 1 cup freshly-grated vegan parmesan cheese
  • 2 cups roasted chickpeas, optional

VEGAN CAESAR DRESSING:

  • 1 cup vegan Caesar dressing (homemade or store-bought)

Instructions

  1. Bake the Chicken: Preheat oven to 400°F and line a baking sheet with parchment paper. If marinated overnight, bring chicken to room temperature for 30-45 minutes. Place chicken on the baking sheet and bake for 30-35 minutes until fully cooked, juicy inside, and darkly crusted. Remove and slice into strips or chunks.
  2. Make the Cornbread Croutons: Preheat oven to 375°F and line a baking sheet with parchment paper. In a bowl, toss cubed cornbread with olive oil and Italian seasoning until evenly coated. Spread on baking sheet and bake for 10-15 minutes until golden and crisp. Let cool.
  3. Prepare the Dressing: Whisk together vegan mayo, minced garlic, lemon juice, Dijon mustard, Worcestershire sauce, grated vegan parmesan, salt, and pepper until smooth. Optionally, blend for creamier texture. Store in a sealed container refrigerated for up to 7-10 days.
  4. Chop and Massage the Kale: Remove kale leaves from stems, roughly chop, and place in a large bowl. Drizzle 1 tablespoon olive oil and massage the leaves gently for 2-3 minutes until softened and flavorful.
  5. Assemble the Salad: To the massaged kale, add sliced baked chicken, roasted chickpeas (if using), cornbread croutons, grated vegan parmesan, and Caesar dressing. Toss thoroughly to combine. Serve with extra parmesan if desired.

Notes

  • Leftovers can be refrigerated up to 3 days in an airtight container, considering the fastest spoiling ingredient.
  • Bake chicken up to 2 days ahead; store in the fridge airtight.
  • Roast chickpeas up to 2 days ahead; reheat before serving.
  • Cornbread can be prepared and cubed 2 days prior for convenience.
  • Dressing can be made in advance and refrigerated separately for up to 7-10 days.
  • For gluten-free version, use gluten-free cornbread and check dressing ingredients.
  • For vegan protein alternative, substitute chicken with plant-based toppings as suggested in the post.
  • Feel free to mix kale with other greens like romaine, arugula, or spinach for varied flavor and texture.

Find it online: https://deliciousyum.com/chicken-caesar-salad-with-cornbread-croutons-recipe/