Kale Caesar Pasta Salad
A delicious protein packed salad that is completely dairy-free and perfect for summer.
Ingredients
Dressing
- ¼ cup Tahini I use Artisana Organics
- ¼ cup Avocado Mayo I use Chosen Foods
- 1 tablespoon Dijon Mustard
- 2 tablespoon Olive Oil
- ½ Lemon (juiced)
- 1 tablespoon Minced Garlic
- 1 teaspoon Fish Sauce I use Red Boat
- 1 teaspoon Coconut Aminos
- 1 teaspoon Water
- ¼ teaspoon Red Pepper Flakes
- Salt and Pepper
Salad
- 4 cups Kale chopped
- 1 box Pasta I use Banza pasta
- 1 Cooked Chicken Breast chopped or shredded
Instructions
- 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.
Nutrition
Calories: 693kcalCarbohydrates: 94gProtein: 20gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 0.2mgSodium: 327mgPotassium: 593mgFiber: 8gSugar: 4gVitamin A: 6747IUVitamin C: 71mgCalcium: 226mgIron: 3mg
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