Kale and Grain Caesar Salad with Rotisserie Chicken

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  • 5 cups thinly sliced, stemmed kale
  • 1 1/2 cups cooked Central Market Quick Cook Bulgur & Red Quinoa
  • 1 1/2 cups chopped, skinless, boneless chicken breast from a Central Market Rotisserie Chicken
  • Caesar Dressing
  • 1/4 cup grated Parmigiano-Reggiano
  • 2 cups walnuts, toasted and chopped


  1. Cook Central Market Quick Cook Bulgur & Red Quinoa according to directions on package.
  2. Lightly toast walnuts in a heavy-bottomed skillet over medium-high heat until lightly browned and fragrant. Remove from pan and rough chop once cooled.
  3. Add the kale, cooked bulgur/quinoa mix, and the chicken to a bowl. Toss with enough Caesar dressing to lightly coat the kale leaves.
  4. Top with cheese and toasted walnuts.