This Warm Kale Chicken Caesar Salad is a great way to enjoy a salad in the colder months! Whole30 compliant and an easy caesar dressing that is dairy free!

Warm Kale Chicken Caesar Salad

  • Author: Kelsey
  • Yield: 4 servings 1x


  • ½ cup mayonnaise (compliant brand or homemade!)
  • ½ cup avocado oil

  • 1 teaspoon garlic powder

  • 4 tablespoons fresh lemon juice

  • 4 teaspoons coconut aminos

  • 1 teaspoon Dijon mustard

  • 2 tablespoons nutritional yeast

  • 2 teaspoons anchovy paste

  • Salt and pepper

  • 2 10oz bags of chopped kale

  • 2 chicken breasts


  • Pick leaves away from the stem of the kale leaves.
  • With an immersion blender, blend together all dressing ingredients: Mayonnaise, Avocado Oil, garlic powder, lemon juice, coconut aminos, Dijon mustard, nutritional yeast, anchovy, pinch of salt and pepper until smooth.

  • Pour roughly 6 tablespoons of the dressing over the kale in a large bowl and massage dressing into the kale leaves until evenly distributed and softened slightly. Set aside.

  • Slice each raw chicken breast in half & sprinkle with salt and pepper and cook chicken on stove top over medium high heat, 3 minutes on each side. Until internal temperature reaches at least 165 degrees.

  • Warm/wilt Kale in a separate pan on the stovetop for roughly 1 minute and 30 seconds. (Until the kale has wilted by about half the size).

  • Place kale in bowls and slice each chicken breast into strips.  Place chicken on top of kale and drizzle with additional dressing to top to taste.


  • There may be leftover dressing, store it in the fridge for up to 2 weeks!