Go Back
kale pasta caesar salad in wood bowl.

Kale Pasta Caesar Salad

This Kale Pasta Caesar Salad combines protein-packed pasta, shredded chicken, and a creamy tahini-based dressing for a lunch or light dinner that's as satisfying as it is nutritious.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Course: Main Course, Salad
Calories: 441
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 6 cup kale shredded or chopped
  • 12 oz protein pasta
  • 2 cup cooked chicken breast shredded
  • ⅓ cup parmesan cheese shredded or shaved
Caesar Dressing Ingredients
  • ¼ cup + ½ tbsp olive oil
  • ⅓ cup lemon juice
  • ⅓ cup water
  • 3 tbsp tahini
  • 1 ½ tbsp dijon mustard
  • 2 cloves garlic minced
  • 1 ½ tbsp nutritional yeast
  • ¼ tsp salt or to taste
  • ¼ tsp black pepper or to taste

Method
 

  1. Prepare protein pasta according to package instructions. Remove pasta from heat, drain, and rinse with cold water to stop the cooking process. TIP: I recommend cooking pasta for 1-2 minutes less than recommended on the package instructions - it will continue to "cook" more as it absorbs dressing.
  2. In a small bowl, whisk together caesar dressing ingredients. Set aside.
  3. In a large bowl, mix cooked/cooled pasta with kale, cooked chicken, and parmesan cheese.
  4. Pour dressing over salad and gently mix until well combined.

Notes

Store leftover salad in an airtight container in the fridge for up to 4 days.
Since kale is a sturdy green, this salad actually holds up well and doesn't wilt like lettuce-based salads, making it a great make-ahead option for lunches throughout the week.
For more tips, variations, and substitutions, see full blog post above.