Copycat SweetGreen Kale Caesar Salad

Healthy, Salads

I went to Starbucks yesterday when I was feeling a lil’ parched and I walk in and the Unicorn drink (that I wasn’t going to order bc I’m not a monster) was sold out!! WHAAA!

If I’m being real, I was sort of curious to try it. I heard it tastes like yogurt and blueberries and is so ridiculously sweet. And then a few people reported that they actually liked it! I would give it a go if it was placed right in front of me cuz why not.

Anywayz, last week I shared with you three 15-minute lunches that I make for myself. In keeping with that real-life-food-talk, I wanted to share this recipe: Copycat Sweet Green Kale Caesar.

When Sweetgreen first opened, there wasn’t one near me (and there still isn’t, really) but when I started to go to the SoulCycle in Hollywood, I started heading there post-workout to grab a healthy dinner.

Most days, when I work out, I wanna eat something healthy and nourishing for dinner.

Other times (like on a Friday or Saturday night), I like it because I’m like, I worked out, let’s eat pasta and pizza and fine wine!

But during the week, I try and keep it “one hundred,” as the kids say.

Their kale caesar is SO good. In place of croutons are these thick parmesan crisps that add a nice chewiness to the salad. There is roasted cubed chicken, tomatoes and I like to add some extra tomatoes and avocado at the end. The best part about the salad is the squeeze of lime at the end—it makes it a super refreshing salad.

But I don’t always go to Hollywood but I want the dang salad so I figured why not make it at home! So here we are.

I’m guessing you probably don’t live near a SweetGreen because they’re not like Chipotles (yet) so hopefully you’ll find this salad delicious, whether you’ve had the real version or not.

Copycat SweetGreen Kale Caesar Salad

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Serving Size: Serves 2 (with leftovers)

Ingredients

    Roasted chicken:
  • 2 bone-in chicken breasts
  • Oil
  • Salt
  • Pepper
  • Thick Parmesan Crisps:
  • 1/2 cup finely shredded Parmesan-Reggiano (Grana Padano will work too!)
  • Dressing:
  • 1 tablespoon anchovy paste (or 2 filets)
  • 2 small garlic clove
  • 2 large egg yolk
  • 4 teaspoons fresh lemon juice (juice from about 1 lemon)
  • 1/3 cup finely grated Parmesan
  • Freshly ground black pepper
  • 1/2 cup olive oil
  • Pinch of sea salt
  • Salad:
  • 2 cups chopped kale
  • 2 cups chopped romaine
  • 5 to 6 cherry tomatoes, sliced or quartered
  • Juice from 1 lime
  • 1/2 avocado, on the top (optional)

Directions

    To make the roasted chicken:
  1. Preheat oven to 375 degrees F. On a parchment-lined baking sheet, add the chicken. Drizzle with about a tablespoon of olive and sprinkle both sides with salt and pepper. Transfer to the oven to roast for about 40 to 45 minutes. Allow to cool and chop up into cubes. (This makes a bigger batch. I use about half for the two salads. I keep the rest in the fridge and use at a later time.)
  2. To make the parmesan crisps:
  3. On a baking sheet lined with a silicon baking mat (I tried to do it on a piece of parchment and was super frustrated because it stuck so I definitely recommend a Silpat or something similar to it), add the parmesan in a big pile. Transfer to the oven to cook for about 6 to 7 minutes. (If your parmesan pile is smaller, I would check on it at the 3-minute mark but we’re trying to go for a bit thicker crisps.) Remove from the oven and allow to cool on the baking sheet. When cooled, break up into bite-size pieces and set aside.
  4. To make the caesar dressing:
  5. To a blender of food processor, add the anchovy paste, garlic clove, egg yolk, lemon juice, Parmesan cheese and a few rounds of freshly ground pepper. Turn the blender on and with it running, add the olive oil in a steady stream, until it’s emulsified and thickened. Give it a taste and add salt to taste. (I needed a few pinches of salt and another round of black pepper.) This salad makes enough for about 4 salads. I usually save the dressing for another day.
  6. To assemble the salad:
  7. To a medium bowl, add the kale and a few tablespoons of the dressing. Toss that salad until the kale is really coated in the dressing. Let it sit for like 5 minutes, while you gather the rest of the ingredients. Add the romaine, cherry tomatoes, parmesan, parmesan crisps, lime juice, reserved cubed chicken and a tablespoon or two of more dressing. Toss once last time and divide amongst two bowls. Top with slices of avocado. Sprinkle the avocado with a bit of salt and the last bit of lime juice from the used up lime. SERVE!

Notes

I actually found parmesan crisps in the cheese department of most grocery stores so if you don’t have a Silpat or silicon baking mat to make the cheese crisps on, you can always buy them. ALSO, I’m pretty sure you can make them in a non-stick skillet over the stove, too.

Don’t try it on parchment because the one time I did, I’m pretty sure I ate some paper. I survived!

http://www.acozykitchen.com/copycat-sweetgreen-caesar-salad/

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9 Comments

  • Reply Copycat SweetGreen Kale Caesar Salad - social foods April 24, 2017 at 12:26 am

    […] Adarme April 24, 2017 Healthy, Salads This post was originally published on this […]

  • Reply Abby @ Heart of a Baker April 24, 2017 at 7:10 am

    I’m 1000% with you, when I workout during the week I’m all ‘veggies! salad!’ but on Friday night I’m like ‘lol give me my own pizza plz’. Also, one of my coworkers tried the unicorn drink and said it made him feel sick and weird but he couldn’t stop drinking it, ha!

  • Reply heather (delicious not gorgeous) April 24, 2017 at 9:45 am

    i’ve heard that the unicorn frap has mango syrup and has sour powder. i’d want to try a sip, but not the whole thing (i need to convince a friend to buy then share with me, lol). anyways, this salad sounds delicious especially with those parm crisps! i was surprised how tasty and filling and worth sweetgreen was the one time i went last summer, and definitely need to go back and/or recreate their salads.

  • Reply Taylor April 24, 2017 at 8:41 pm

    YUM! Can’t wait to make this! There isn’t a SweetGreen near me but it always looks so dang good in people’s posts on social media. So awesome you created an at-home version! And the lime at the end sounds so good!

  • Reply Hannah L. April 25, 2017 at 9:58 am

    Yum this looks so good! The warmer weather (well, trying to be warm weather) has me on a crazy salad kick! There has been a salad on the weekly family menu for the last weeks, and I am also in the habit of throwing dinner leftovers on a bed of greens for lunch the next day! Enchilada salad, salmon burger salad, pizza salad… all weirdly delicious options. Funny story about Sweetgreen. I have never been. But a few years ago I was talking to a co-worker about how great it would be if there was a place like Chipotle but with really delicious and psuedo high end salads! The co-worker who has an entrepreneurial spirit and is dying to start her own business tried to tell me we should open a place like that. We started googling and found Sweetgreen. Womp. Womp. Too little too late I suppose! lol

  • Reply Liz | Flour de Liz April 25, 2017 at 7:04 pm

    This is my favorite SweetGreen salad! I am so excited to try to make it myself! Thanks for sharing this recipe!

  • Reply fatimah April 25, 2017 at 9:49 pm

    i’m still curious about the unicorn drink but can’t bring myself to buy anything besides coffee when i’m in starbucks..this salad sounds amazing! also totally mind blown as to why i’ve never thought to put avo in my caesar salad

  • Reply Lori April 26, 2017 at 7:52 am

    I’ve never made Caesar dressing before, but now I think I might!

  • Reply Nicole Buckley April 29, 2017 at 9:22 am

    I’m obsessed with SweetGreen. This salad looks great!

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