Healthy Caesar Salad with Chicken
Prep time
Total time
Serves: 4
  • 4 cups chopped romaine lettuce
  • 4 cups chopped kale
  • 1 cup cherry tomatoes, halved
  • 2 cooked chicken breasts, chopped (about 16 ounces total)
  • 4 strips of nitrate-free organic bacon, cooked until crisp, and crumbled into small bits
  • ¼ cup raw pumpkin seeds
  • 2 tablespoons raw hemp seeds
  • ½ large lemon
  • ⅓ cup your favourite gluten and dairy free caesar dressing** (I used Earth Island brand
  • Easy Cashew Parmesan
  • ½ cup raw cashews
  • ¼ tsp garlic powder
  • ⅛ tsp onion powder
  • ⅛ tsp sea salt
  • Gluten Free Croutons
  • 3 slices of your favourite gluten free bread (I used Udi's Gluten Free Multigrain)
  • 1 tablespoon olive oil
  • ⅛ tsp salt
  • ⅛ tsp pepper
  1. Prepare the croutons. Preheat oven to 350 degrees.
  2. Cut bread into cubes and add to a large bowl.
  3. Drizzle in the olive oil, add the salt and pepper, then toss to coat.
  4. Line a baking pan with parchment paper and spread the bread cubes over the pan and bake for 10 minutes, toss, then bake for another 5 minutes or until browned.
  5. Remove from oven, let cool and set aside.
  6. Next, prepare the cashew parmesan by adding the parmesan ingredients to a small food processor and process on high for 30 seconds until fine and slightly crumbly, using a spatula remove the parmesan from the processor and set aside.
  7. Prepare the salad by adding the lettuce, kale, tomatoes, hemp seeds, gluten free croutons, bacon bits, and chopped chicken breast to a bowl.
  8. Squeeze in the juice of ½ a lemon and add in the dressing.
  9. Toss well to combine.
  10. Divide the salad into 4 bowls then sprinkle each salad with 1 tablespoon of pumpkin seeds and 1 tablespoon of the cashew parmesan.
  11. Garnish each salad with a slice of lemon and enjoy!
**Make your own homemade dairy free caesar dressing if you prefer using this fantastic recipe from Minimalist Baker
Recipe by Nutrition in the Kitch at