Lemon-Pepper Chicken over Kale Caesar Salad
and artichokes / croutons
The combination of kale and romaine lettuce give this version of Caesar Salad a more nutritious twist while still retaining the classic crunch. Top the salad with lightly breaded lemon-pepper chicken.
Smarts: For a flavorful, golden-brown crust, sear the chicken in a bit of melted butter. Butter needs to be kept at a lower temperature than oil to keep from burning, so adjust the heat so that the chicken cutlets cook slowly without burning.
Ingredients
- Chicken breasts, boneless and skinless - 1 lb , halved
- Flour - 1/3 cup
- Lemon zest - 2 tsp
- Black pepper - 2 tsp
- Salt - 1 tsp
- Butter - 2 Tbsp
- Lemon juice - 1 tsp
- Flatbreads, like naan - 2 small , cubed
- Kale, any type - 1 bunch , stems removed and leaves shredded
- Lettuce, romaine - 1 hearts , shredded
- Artichokes, marinated in oil (6.5 oz / 184 g) - 1 jar , drained and rinsed
- Garlic - 1 clove , chopped
- Anchovy filets (opt) - 2 , mashed (more to taste)
- Mayonnaise - 2 Tbsp
- Mustard, Dijon - 2 tsp
- Lemon juice - 2 tsp
- Worcestershire sauce - 1 tsp (sub soy sauce)
- Oil, olive - 4 Tbsp
Prep
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Make Caesar dressing - (If prepping right before cooking, get oven heating before continuing.) Chop garlic. Mash garlic and anchovy filets together with a fork. Add mayonnaise, mustard, lemon juice, and Worcestershire sauce. Add olive oil while whisking. If you prefer a smooth dressing, you can blend it with an immersion blender. Season with some salt and pepper. (Can be done up to 3 days ahead)
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Flatbreads - Slice flatbreads into small cubes for croutons. (Can be done up to 2 days ahead)
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Chicken - Slice chicken in half. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
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Kale / Lettuce - Prep as directed and combine.
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Artichokes - Drain and rinse. If the artichoke hearts are quite large, you can roughly chop them.
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Make breading - Combine flour, lemon zest, black pepper, and salt.
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Make
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Heat oven to 400F / 204C.
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Spread flatbread cubes out on a sheet pan. Drizzle with some cooking oil and toss to combine. Transfer to oven and bake, shaking the pan halfway through cooking, until flatbread cubes are crisp, 5 to 8 minutes.
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Heat a large nonstick pan with butter over medium heat.
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Dredge chicken in breading, shaking off any excess, and place over melted butter. Gently sear chicken on both sides until golden brown and cooked through, ~3 minutes on each side. (Do this in batches if needed.)
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Set chicken aside and squeeze lemon juice over top. Slice when cool.
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Give dressing a stir. Season with a pinch of salt and pepper, if needed.
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To assemble salads, toss together kale, lettuce, artichokes, flatbread croutons, and some of the dressing. Top salads with chicken and drizzle with some more dressing if you’d like.
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