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Chicken Caesar Salad with Cornbread Croutons on a plate with two forks
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4.67 from 6 votes

Chicken Caesar Salad with Cornbread Croutons

This Chicken Caesar Salad with Cornbread Croutons is a a delicious twist and refreshing vegetable salad with traditional elements of this kind of salad: greens, chicken, croutons, + parmesan.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course, Salad
Keyword: classic, cornbread, dairy-free, dinner, healthy, homemade, kid-friendly, lunch, salad, vegan, weeknight, weeknight meals
Servings: 4 servings
Calories: 3514kcal
Author: Shanika

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 you use leftovers, however, see Post for details on the "dry out" process)
  • 2-3 Tbsps Extra virgin olive oil
  • 2 tsps Italian seasoning, homemade or store-bought

SALAD:

  • 2 bunches organic kale (You can keep things traditional with romaine lettuce or other mix of greens)
  • 1 cup freshly-grated vegan parmesan cheese
  • 2 cups roasted chickpeas, optional (See Post for details)

VEGAN CAESAR DRESSING:

  • 1 cup vegan mayonnaise
  • ½ cup Almond milk (You can use your fave plant-based milk)
  • 3 tsps apple cider vinegar
  • 4 tsps vegan Worcestershire sauce
  • 3 garlic cloves
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 tsps dijon mustard, premium (This is optional)
  • 4 tsps freshly-squeeze lemon juice
  • ¼ cup Extra virgin olive oil (You can sub with sesame oil or Tahini, if desired)

Instructions

BAKE THE CHICKEN:

  • Preheat the oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper.
  • If you marinate your chicken overnight in the refrigerator, remove and let it sit at room temperature for 30-45 minutes before adding to prepared baking sheet and baking it for for 30-35 minutes or until fully cooked through. NOTE: When done, the chicken should look "dark" in color from the seasoning and crusted, but juicy + clear on the inside. Remove from oven and slice into "strip-like' chicken or chunks, if preferred.

TO MAKE THE CORNBREAD CROUTONS:

  • Preheat the oven to 375 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
  • In a bowl, add the cubed cornbread, olive oil, and Italian seasoning, tossing everything together until bread is fully coated. Add the cornbread unto the baking sheet (spreading it out evenly) and bake for 10-15 minutes or until the bread has become golden and are crisp. Remove and let it cool.

TO MAKE THE VEGAN CAESAR DRESSING:

  • Add all ingredients into a high-powdered blender and blend until sauce becomes creamy. Set aside in the refrigerator until ready to use.

CHOP + MASSAGE THE KALE:

  • Strip the leaves from 2 large bunches kale and discard the stems if you haven't already. Roughly chop the leaves and add them to a large bowl. Drizzle about 1 tablespoon of olive oil atop chopped kale and using clean hands, rub together the kale gently for about 2-3 minutes to soften the leaves and help to infuse the 'flavors' of the kale.

TO ASSEMBLE THE SALAD:

  • To the bowl with the kale, add the sliced cooked chicken, roasted chickpeas (if using), cornbread croutons, grated vegan parmesan, and the Vegan Caesar dressing, tossing everything together. NOTE: You can add the dressing to the salad when tossing OR set aside until serving.
  • To serve, add the salad to your bowl(s) and add additional grated parmesan, if desired.
  • Bon Appetit!

Notes

  • STORAGE: Leftovers can be refrigerated in an airtight container for up to 3 days, depending on the ingredients. Always determine the ingredients in your salad and keep it no longer than the shelf life of your fastest-spoiling ingredient.
  • MAKE AHEAD: The baked chicken can be made up to 2 days beforehand and stored in an airtight container and refrigerated. While the chickpeas can be roasted and stored in the fridge for up to 2 days and reheated. Also, the cornbread can be made up to 2 days prior and cut into cubes, which helps to make the process of making the croutons much easier. The dressing can be made and refrigerated in a separate airtight container. The salad can be chopped up to 30 minutes before serving.
  • GLUTEN-FREE OPTION: To make this salad GF-friendly, just ensure that the cornbread is GF-friendly as well as any ingredients in the dressing that may be needed.
  • VEGAN OPTION: See post for Meatless options for the topping of this salad instead of chicken. 
  • GREENS: If preferred, you can always add greens like Romaine lettuce, Arugula, Mustard Greens, Microgreens, Spinach or Collard Greens to this salad for added flavor + texture.
  • EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Chicken Caesar Salad with Cornbread Croutons. Everything from my fave high-powered blender, baking sheets, wooden spoons, salad chopper, mixing bowls, and more.

Nutrition

Calories: 3514kcal | Carbohydrates: 27g | Protein: 195g | Fat: 279g | Saturated Fat: 36g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 88g | Trans Fat: 0.1g | Cholesterol: 581mg | Sodium: 5992mg | Potassium: 3559mg | Fiber: 3g | Sugar: 1g | Vitamin A: 369IU | Vitamin C: 14mg | Calcium: 306mg | Iron: 8mg