Am I the only one that could eat salads all year round? Especially this Corelife Copycat Caesar Salad. It is the perfect caesar salad. All the flavor without all the fat. I love a good caesar salad but the dressing is usually not the healthiest. That’s what I love about Corelife Eatery, their food is not only delicious, but good for you.

There was a two week period where Me and Austin ate there almost everyday. It’s my favorite place to eat. I love their Spicy Steak and Ginger Noodle bowl. Since we don’t live close anymore I made my own version you can check out here but their caesar salad is my favorite.

What’s inside the Corelife Copycat Caesar Salad

Kale– I love Kale. I love the taste, flavor, and texture but also love that it is so nutrient dense. If you’re not a fan, feel free to sub for your favorite lettuce. Austin isn’t a big fan so I usually do kale, spinach, and arugula mixed.
Tomato or red pepper– The original salad from Corelife has tomatoes in it but we aren’t big fans of tomatoes at our house so I typically chop up some red bell pepper instead.
Parmesan crips– I love the detail of the parmesan crisps and they are so easy to make. If you’re in a rush, feel free to skip them and just top your salad with some freshly grated parmesan.
Grilled chicken– I’m sure any meat you wanted to sub in here would be great. Or make this as a side and skip the meat altogether.
Red onion– Every caesar salad has to have red onion right?
Caesar dressing– This dressing is the perfect healthy alternative of your typical caesar dressing. I love making a little extra and keeping it in the fridge for salads throughout the week.

Let’s dive into the recipe

Corelife Copycat Kale Caesar Salad Recipe

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Total Time 20

Servings 2

Ingredients

8 oz chicken
6 cups kalce, spinach, and arugula mix
1/4 red onion sliced
1 red bell pepper or tomato chopped
4 oz fresh parmesan

For the dressing

1/2 cup plain Greek yogurt
1 tsp Worcestershire sauce
1/2 tsp lemon juice
3/4 cup shredded parmesan
garlic salt to taste

Instructions

Cook chicken with garlice salt and peper to your preference. I've done it baked, grilled, and air fryed.
Assemble your salads. Slightly massage kale and place in bowls with spinach and arugula. Then add onion and peppers.
Bake parmesan crips. Slice two 1 oz slices of parmesan. Lay flat on parchement paper. Bake at 400° F for about 3-5 minutes or until golden brown. Let cool to harden.
Blend all ingredients for dressing. If it's too thick, add a little milk to thin. Pour desired amount on each side and mix well.
Top salads with freshly grated parmesan, parmesan crips, and chicken.