Kale Caesar Pasta Salad (Edit recipe)

This Kale Caesar Pasta Salad is a protein packed, dairy-free salad that is filling. It is an easy weeknight meal that is kid-friendly!

10 minutes

8 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	441
Fat:	33 g
Carbohydrates:	18 g
Protein:	20 g
Cholesterol:	32 g
Sodium:	776 mg
Fiber:	7 g
Sugars:	3 g
Calculated per serving.

by Real Food with Altitude

View original recipe

Serves: 4

Ingredients

Dressing

0.25 cup Tahini
0.25 cup Avocado Oil Mayonnaise
1 Tbsp Dijon Mustard
2 Tbsp Extra Virgin Olive Oil
0.5 whole Lemon, juiced
1 Tbsp Garlic, minced
1 tsp Fish Sauce
1 tsp Coconut Aminos
1 tsp Water
0.25 tsp Red Pepper Flakes
0.25 tsp Salt and Pepper, to taste

Salad

4 cup Kale, chopped
1 whole Pasta, I like Banza for gluten-free
1 whole Chicken Breast, cooked, shredded

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Boil a pot of water and cook pasta according to the box.
While pasta is cooking, combine all of the dressing ingredients into a jar and whisk until smooth.
Rough chop the kale and chicken. Add these ingredients to a bowl.
When the pasta is done cooking, drain and rinse with cold water until it is cool to the touch. Add the pasta to the bowl with kale and chicken.
Pour over your desired amount of dressing to the salad and mix until everything is evenly coated.
Serve and enjoy!

Notes

Use any pasta that you like. It can be gluten-free, grain-free, or just regular pasta. This saves great if you want leftovers for lunch or dinner the next day. If you want it to last all week, keep the dressing on the side until you are ready to eat. If you want this meal to be plant-based, you can always leave out the chicken.