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Kale Caesar Salad with Lemon Pepper Chicken
with artichokes / avocados / croutons

Active: 40 Total: 40
We featured this chicken and kale Caesar salad back in 2019. This version is very similar but includes avocado for a bit more substance and texture.
Smarts: This recipe includes homemade dressing and croutons, but store-bought versions of those ingredients will make this meal extra simple.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Caesar Dressing:
  • 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
Lemon Pepper Chicken:
  • Chicken breasts, boneless and skinless - 1 lb , halved to thin
  • All-purpose flour - 1/3 cup
  • Lemon zest - 2 tsp
  • Black pepper - 1 tsp
  • Salt - 1 tsp
  • Butter - 2 Tbsp
  • Lemon juice - 1 tsp
Kale Caesar Salad:
  • Bread, any type - 6 oz , cubed (we like sourdough or rye bread here)
  • Kale, any type - 1 bunch , stems removed and leaves shredded
  • Lettuce, romaine - 1 heart , shredded
  • Artichokes, marinated in oil (6.5 oz / 184 g) - 1 jar , drained and rinsed
  • Avocados - 1 , cubed

Nutrition Facts

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Prep

  1. Make 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, blend it with an immersion blender. Season with some salt and pepper. (Can be done up to 5 days ahead)
  2. Bread / Kale / Lettuce / Artichokes - Prep as directed. If artichoke hearts are large, roughly chop them. Store separately. (Can be done up to 2 days ahead)
  3. Chicken - Slice chicken in half to thin. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  4. Make breading - Combine flour, lemon zest, black pepper, and salt.
  5. Avocados - Cube avocados.

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