Kale Ceasar Salad with Sun Dried Tomatoes and Cornbread Croutons
Prep time
Cook time
Total time
Recipe type: Salad
Serves: 2
  • 2 chicken breasts seasoned with salt, pepper and garlic powder
  • 1 bag or 1 bunch of kale, stems removed and washed
  • ¼ cup (or however many you like) sun dried tomatoes
  • Half of an avocado, diced
  • 1 box jiffy corn mix and ingredients that go with it (milk and egg)
  • 1 tablespoon honey
  • Olive oil
  • Salt
  • Pepper
  • Ceasar Dressing
  • 1-2 tablespoons Parmesan Cheese (or however much you like)
  1. Cook chicken breasts - I like to cook them in a skillet with olive oil but you can also bake them. To cook in a skillet, season chicken breasts and cook on each side for 4-5 minutes until center is no longer pink. If chicken breasts are thick, slice them in half so you have 4 thin chicken breasts - they will cook more evenly if they are thinner.
  2. While chicken is cooking, prepare the cornbread according to package directions and add a tablespoon of honey. Bake in an 8x8 greased pan, let cool. After cornbread has cooled cut half of it (save the rest for snack!) it into to 1 inch chunks and place on a rimmed cookie sheet and drizzle with olive and season with salt and pepper. Bake in a 400 degree oven for about 10 minutes until cornbread croutons start to brown a little. Remove and set aside.
  3. While cornbread is baking, prepare the kale - remove stems, wash, dry and lightly chop then place in a bowl and massage for 2 minutes until kale starts to soften and break down. Massaging kale helps make it less bitter and easier to eat.
  4. All the ingredients should be ready now, simply chop the chicken and prepare the salad with the massaged kale, chicken, sun dried tomatoes, avocado, cornbread croutons and parmesan cheese - gently toss with ceasar dressing.
Recipe by Stuck On Sweet at https://www.stuckonsweet.com/kale-caesar-salad-with-chicken-sun-dried-tomatoes-avocado-and-cornbread-croutons/