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Kale Caesar Salad with Jicama
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Kale Caesar salad with celeriac, hazelnuts, and cornbread croutons

A new take on a caesar salad, loaded with good-for-you nutrients too.
Calories: 650kcal
Author: Vee


Chicken & Breading

  • ½ lb chicken breast
  • 1 cup almond milk or low fat milk
  • ½ cup Panko bread crumbs
  • ¼ cup Parmesan cheese
  • ¼ cup flour


  • 1 celeriac
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • 1 bunch kale
  • ¼ cup chopped hazelnuts
  • 2 cornbread muffins


  • 1 clove garlic
  • 1 lemon
  • 1 tablespoon mayonnaise
  • 1 Tbs olive oil



  • Cut out stems of kale and slice into bite-size pieces. Peel garlic and grate it on a zester to make a paste (or mince and pound it to a paste). Peel and cut celeriac into matchstick pieces, then put them in a bowl with the vinegar and honey (to keep it from turning brown, and add a little flavor). Zest the lemon, then cut it into quarters.

Toast Hazelnuts

  • Toss the hazelnuts in a dry pan, and toast over medium heat, stirring occasionally. Set a timer for 3 minutes to check on them (they can burn fast). If they aren't done, set the timer for 1 more minute at a time, until they are done.

Toast the cornbread

  • Cut the cornbread into crouton-sized pieces (or roughly break it apart). Put them under the broiler for a few minutes, until crispy (a toaster oven works great too).

Prepare the chicken

  • Measure the flour into 1 bowl, and the breadcrumbs and HALF of the Parmesan into a second bowl. Pour the milk into a 3rd bowl. Get a clean plate set aside as well.
  • Cut the chicken into bite-size pieces. Toss several of them in the flour mixture and shake off excess. Next dip it into the milk (shake off extra), and then into the breadcrumb-parmesan mixture. Coat well - then place on the plate you previously set aside. Repeat with remaining chicken.

Cook the chicken and make the dressing

  • Place 2 tablespoon of olive oil in a pan (for cooking the chicken) and heat it on medium-high.
  • While that heats up, make the dressing: combine the garlic paste, mayo, lemon zest, juice from the lemons, and the rest of the Parmesan cheese in a bowl (or mason jar). Whisk in 1 tablespoon of olive oil (or shake the jar). Season with salt and pepper to taste.
  • Add the chicken to the hot oil (if it isn't very hot, the breading will soak it up instead of frying). Cook until browned and no longer pink, turning occasionally.

Combine & Serve

  • Massage the dressing into the kale with your hands. Add in the celeriac and hazlenuts, then place on your plates. Top with chicken and croutons.


Serving: 1g | Calories: 650kcal | Protein: 45g | Fat: 24g | Fiber: 2.6g | Sugar: 3.5g