Kale Tahini caesar Chopped Salad

I’m a fan of girl dinner just as much as the next gal, but I had to make it high-protein and gut-healthy. This Kale Tahini Caesar Chopped Salad is my spin on an all time classic. Whether you’re prepping for lunch or dinner, this salad will keep you fuller longer with the added protein of chicken and chickpeas, plus keep your gut happy with those crunchy, leafy greens. Kale lasts longer in the fridge, making this an easy choice for meal prepping. This recipe is a part of the January 2026 Meal Prep Plan, week 2.

Kale Tahini caesar Chopped Salad ingredient notes:

Kale: A good caesar salad always starts with a crunchy base, but instead of the standard romaine lettuce, this recipe calls for kale. A good hearty kale not only provides loads of nutrients and fiber, but it’s deep ruffled texture allows every bite to be coated in our creamy caesar dressing, which is why I prefer curly kale for this salad.

Tahini: I love using tahini for the base of a dressing to get that added creamy texture, while keeping it vegan without adding ingredients like mayo or eggs. It’s savory and nutty flavor profile comes from sesame seeds, and can easily be made at home or store-bought to save some extra time.

Chickpeas: While you can add these raw or cooked, I like to roast mine with olive oil, paprika, garlic
powder, onion powder, oregano, salt, and black pepper to get that added crunch! Consider these like your croutons, but with way more protein and fiber, keeping you full all day long.

Dijon Mustard: My go-to for tangy, bold, and savory dressings! Not to mention it’s bitterness, which mimics that of the standard caesar ingredient — anchovies, offering a vegetarian alternative to the standard recipe.

Kale Tahini Ceasar Chopped Salad

Recipe by Jenn Lueke

5.0 from 8 votes

Servings

Adjust servings

+

–

4

servings

Prep time

25

minutes

Cook time

10

minutes

I’m a fan of girl dinner just as much as the next gal, but I had to make it high-protein and gut-healthy. This Kale Tahini Caesar Chopped Salad is my spin on an all time classic. Whether you’re prepping for lunch or dinner, this salad will keep you fuller longer with the added protein of chicken and chickpeas, plus keep your gut happy with those crunchy, leafy greens. Kale lasts longer in the fridge, making this an easy choice for meal prepping. This recipe is a part of the January 2026 Meal Prep Plan, week 2.

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Ingredients

• FOR THE DRESSING

• 1/4 cup tahini

• juice of 1 lemon (about 3 tablespoons)

• 1 tablespoon dijon mustard

• 1 garlic clove, grated (or 1 teaspoon garlic powder)

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon onion powder

• FOR THE SALAD

• 1 1/2 pounds boneless, skinless chicken breast, sliced or pounded into 1/2-inch thick cutlets

• kosher salt

• ground black pepper

• 2 teaspoons olive oil

• 6 ounces curly kale, very finely chopped

• 15 ounce can chickpeas, drained and rinsed*

• 3/4 cup grated parmesan cheese

Directions

• Prepare the dressing: Add the tahini, lemon juice, dijon mustard, garlic, salt, black pepper, and onion powder to a large mixing bowl and whisk to combine. Add up to 4 tablespoons of warm water, one at a time, to thin out the dressing to your desired texture. Set aside.
• Cook the chicken: Pat the chicken dry with a paper towel and season on both sides with salt and black pepper. Heat the olive oil in a large skillet over medium heat until shimmering. Add the chicken and cook until browned and at an internal temperature of 165ºF, about 4 minutes per side. Rest on a cutting board for 10 minutes, then dice into small pieces.
• Meanwhile, add the kale and chickpeas to the mixing bowl with the dressing and toss to combine. Mix in the grated parmesan and toss again.
• Add the cooked and diced chicken to the kale salad, toss once again, and serve.

Notes

• Store it: Refrigerate the assembled salad in a sealed container for up to 3 days. Alternatively, refrigerate the chicken, dressing, and salad in separate sealed containers and assemble at meal time.
• Reheat it: If stored separately, heat the chicken in the microwave until warm, about 1 minute, if desired. You can also enjoy this one cold!
• Chickpeas: If desired, roast your chickpeas for more texture. Toss with olive oil, salt, black pepper, garlic powder, and onion powder, transfer to a sheet pan, and bake in a 425ºF oven until crisp, about 20 minutes.
• Chicken: Getting the chicken to 1/2-inch thickness is key to a short cook time! Slice your chicken breasts in half (butterfly) or place a piece of parchment over top and pound with a mallet or rolling pin.
• Vegetarian: Swap the chicken breast for an additional can of chickpeas, drained and rinsed.
• Parmesan Cheese: Omit or swap for nutritional yeast for a dairy-free option.
• Kale: Swap for very finely chopped romaine lettuce. If using romaine, the salad is best enjoyed fresh, or prepare as needed for each meal.

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