Taylor's Kale Caesar with Montreal Red Grilled Chicken
Alexandra ClarkKale Caesar Salad with Montreal Red Grilled Chicken
Taylor Willenborg
2
15 minutes
25 minutes
560
Canadian
Salad
This high-protein Kale Caesar salad is loaded with Montreal Red marinated chicken, crispy spiced chickpeas, and just the right amount of creamy Caesar dressing. Massaged kale brings a tender, nutrient-rich twist, while Parmesan adds a classic finish. Perfect for meal prep or quick dinners, it’s a farm-fresh take on a salad classic.
Ingredients
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- 1–2 chicken breasts (about 300g total)
2–3 tsp Montreal Red Spice Blend
2–3 Tbsp olive oil
1–2 Tbsp lemon juice
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- 1 large bunch kale (de-stemmed, torn into bite-sized pieces)
- 2 tsp olive oil (for massaging kale)
- 1–2 tsp fresh lemon juice
2 Tbsp Parmesan cheese (shaved or grated)
3–4 Tbsp Homemade Caesar Dressing (or Renee’s Caesar for a quick option)
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- 1 can (398 mL) chickpeas, drained and rinsed
1–3 tsp Montreal Red Spice Blend
- 1 tbsp olive oil
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1.5 tsp Spicy Guac Blend
OR 1.5 tsp Danforth Greek
3 Tbsp mayonnaise
3 Tbsp Olive Oil
2 tsp lemon juice
¼ tsp Dijon Mustard
1 Tbsp Parmesan cheese (shaved or grated)
Directions
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- In a bowl, combine 2–3 tsp Montreal Red Spice Blend, 2–3 tbsp olive oil, and 1–2 tbsp lemon juice. Coat chicken breasts well, cover, and marinate 15–30 minutes (up to overnight).
- Grill, bake (400°F/200°C for 20–25 min), or pan-sear chicken until cooked through. Rest, then slice into strips.
- Prep the Kale:
- Place torn, de-stemmed kale in a large bowl.
- Add 2 tsp olive oil and a squeeze of lemon juice.
- Massage kale for 1–2 minutes until dark green and tender.
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- Dry chickpeas thoroughly and peel skins for extra crunch (optional but recommended).
- Toss with 1 tbsp olive oil, 1–3 tsp Montreal Red Spice Blend, and a pinch of salt.
- Spread on a baking sheet and roast at 400°F (200°C) for 25–30 minutes, shaking tray halfway, until golden and crispy.
Assemble the Salad
Dress kale with Caesar salad dressing
- Toss with half the Parmesan and top with sliced chicken and crispy chickpeas.
- Sprinkle remaining Parmesan on top. Serve immediately.
Kale Caesar Salad with Montreal Red Grilled Chicken
Taylor Willenborg
2
15 minutes
25 minutes
560
Canadian
Salad
This high-protein Kale Caesar salad is loaded with Montreal Red marinated chicken, crispy spiced chickpeas, and just the right amount of creamy Caesar dressing. Massaged kale brings a tender, nutrient-rich twist, while Parmesan adds a classic finish. Perfect for meal prep or quick dinners, it’s a farm-fresh take on a salad classic.
Ingredients
blank
- 1–2 chicken breasts (about 300g total)
2–3 tsp Montreal Red Spice Blend
2–3 Tbsp olive oil
1–2 Tbsp lemon juice
blank
- 1 large bunch kale (de-stemmed, torn into bite-sized pieces)
- 2 tsp olive oil (for massaging kale)
- 1–2 tsp fresh lemon juice
2 Tbsp Parmesan cheese (shaved or grated)
3–4 Tbsp Homemade Caesar Dressing (or Renee’s Caesar for a quick option)
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- 1 can (398 mL) chickpeas, drained and rinsed
1–3 tsp Montreal Red Spice Blend
- 1 tbsp olive oil
blank
1.5 tsp Spicy Guac Blend
OR 1.5 tsp Danforth Greek
3 Tbsp mayonnaise
3 Tbsp Olive Oil
2 tsp lemon juice
¼ tsp Dijon Mustard
1 Tbsp Parmesan cheese (shaved or grated)
Directions
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- In a bowl, combine 2–3 tsp Montreal Red Spice Blend, 2–3 tbsp olive oil, and 1–2 tbsp lemon juice. Coat chicken breasts well, cover, and marinate 15–30 minutes (up to overnight).
- Grill, bake (400°F/200°C for 20–25 min), or pan-sear chicken until cooked through. Rest, then slice into strips.
- Prep the Kale:
- Place torn, de-stemmed kale in a large bowl.
- Add 2 tsp olive oil and a squeeze of lemon juice.
- Massage kale for 1–2 minutes until dark green and tender.
blank
- Dry chickpeas thoroughly and peel skins for extra crunch (optional but recommended).
- Toss with 1 tbsp olive oil, 1–3 tsp Montreal Red Spice Blend, and a pinch of salt.
- Spread on a baking sheet and roast at 400°F (200°C) for 25–30 minutes, shaking tray halfway, until golden and crispy.
Assemble the Salad
Dress kale with Caesar salad dressing
- Toss with half the Parmesan and top with sliced chicken and crispy chickpeas.
- Sprinkle remaining Parmesan on top. Serve immediately.
