All Kale Chicken Caesar
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All Kale Chicken Caesar

All Kale Chicken Caesar

with Tomato, Sweet Potato, Croutons & Parmesan

No disrespect to the classic chicken Caesar, but this version with kale is truly next-level. We massage the leaves with a simple lemon and olive oil dressing until the greens are tender and full of flavor, then toss with crunchy croutons, rich, salty Parm, roasted sweet potatoes, tomato wedges, and creamy, tangy Caesar dressing. It’s all topped with slices of herb-seared chicken for a hearty-yet-light-feeling dinner you’re going to want to make again and again.

Protein Smart
Calorie Smart
Carb Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time5 minutes


serving amount

1 unit


1 unit


1.5 ounce

Caesar Dressing

(Contains Eggs, Milk, Fish)

1.5 tablespoon

Sour Cream

(Contains Milk)

10 ounce

Chicken Cutlets

1 tablespoon

Italian Seasoning

4 ounce


1 unit

Sweet Potato

3 tablespoon

Parmesan Cheese

(Contains Milk)

1 unit


(Contains Milk, Wheat)

Not included in your delivery



1 tablespoon

Cooking Oil

2 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories590 kcal
Fat33 g
Saturated Fat8 g
Carbohydrate35 g
Sugar8 g
Dietary Fiber6 g
Protein41 g
Cholesterol125 mg
Sodium630 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small Bowl
Large Pan
Paper Towel
Large Bowl


Roast Sweet Potato

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potato into ½-inch pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 18-20 minutes. Allow to cool for 5 minutes.

Prep & Make Dressing

• While sweet potato roasts, zest and quarter lemon. Cut tomato into wedges. • In a small bowl, combine Caesar dressing, sour cream, lemon zest, and a squeeze of lemon juice, salt, and pepper.

Cook Chicken

• Pat chicken* dry with paper towels. Season all over with half the Italian Seasoning (all for 4 servings), salt, and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a cutting board. • GRILLING ALTERNATIVE: Heat a well-oiled grill or grill pan over medium-high heat. Add chicken and cook until browned and cooked through (we suggest 3-5 minutes per side, but grills can vary).

Massage Kale

• Meanwhile, remove and discard any large stems from kale. Place in a large bowl along with a large drizzle of olive oil, a squeeze of lemon juice, and a big pinch of salt. • Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, giving them a tender (never fibrous!) texture.

Make Salad

• Transfer sweet potato to bowl with kale. Add tomato, Parmesan, croutons, and 2⁄3 of the dressing (save the rest for serving). • Gently toss until coated. Season with salt, pepper, and more lemon juice if desired.

Finish & Serve

• Slice chicken crosswise. • Divide salad between shallow bowls or plates. Arrange chicken over top. Drizzle with remaining dressing and serve.

Chicken is fully cooked when internal temperature reaches 165º.