Broccoli Kale Caesar Salad with Chicken

dairy freegluten freemeat & poultrypaleo
Broccoli Kale Caesar Salad with Chicken

This vegan, dairy-free Caesar salad tastes like the real deal, without the dairy and anchovies! The salad is crunchy and fluffy, made with spiralized broccoli stems and their florets and kale. Tossed with some chopped chicken and topped with avocado, this is an easy, packable lunch!

Broccoli Kale Caesar Salad with Chicken

Broccoli Kale Caesar Salad with Chicken

Although this salad itself is not vegan, the dressing is. I wanted to create a salad that could be enjoyed by those that are dairy free (or vegan!) and also meat eaters who love Caesar salads. The dressing is made from simple ingredients like garlic, Dijon mustard, and pureed soaked cashews for the perfect consistency and classic Caesar flavor. You won’t believe it’s not real Caesar!

I topped the salad with avocado and some chopped chicken, but it would be great without the chicken, just as a side salad or light snack. If you want to make this vegetarian, some sliced almonds and chickpeas would be delicious, or even some roasted tofu.

Broccoli Kale Caesar Salad with Chicken

And you won’t miss the croutons in this salad, because the spiralized broccoli stems are nice and crunchy, giving you that much needed crunchy consistency. There is so much fiber and healthy fats (avocado and cashews!) in this dish, so you’ll be satiated and nourished. It’s also, pretty, too!

To save yourself time, buy precooked chicken like rotisserie chicken or grilled chicken breasts at the deli and chop them up and add to this salad. I simply poached the chicken, but you could make this even more quickly by buying already cooked chicken.

This salad is meal prep friendly, saves in the fridge well (the kale gets nice and soft the longer it sits in the fridge) and you’ll want to pour this Caesar dressing over everything, so bookmark it!

Broccoli Kale Caesar Salad with Chicken

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Nutritional Information & Recipe

Serves 4

Broccoli Kale Caesar Salad with Chicken

15 minPrep Time

15 minTotal Time

Save RecipeSave Recipe


  • For the salad:
  • 2.5-3 cups cubed cooked chicken
  • 2 bunches broccoli, florets finely chopped (about 3.5.-4 cups chopped florets) and stems spiralized with Blade D, noodles trimmed
  • 3 cups finely chopped kale
  • 1 avocado, pitted, peeled, sliced
  • For the dressing:
  • 2/3 cup raw cashews, soaked overnight or for at least 3 hours
  • 1/2 cup unsweetened plain almond milk
  • 2 large garlic cloves, sliced
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons Dijon mustard
  • salt and pepper


  1. Blend together all of the ingredients for the dressing in a high speed blender and pour into the bottom of a large bowl. Add the cooked chicken, broccoli, kale, and toss together until all of the salad ingredients are coated in the dressing.
  2. Divide the salad onto plates and top with sliced avocado.

Broccoli Kale Caesar Salad with Chicken

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