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

Name: Kale Caesar Salad with Lemon Pepper Chicken
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 clove Garlic, chopped; 2 Anchovy filets (opt), mashed (more to taste); 2 Tbsp Mayonnaise; 2 tsp Mustard, Dijon; 2 tsp Lemon juice; 1 tsp Worcestershire sauce (sub soy sauce); 4 Tbsp Oil, olive; 1 lb Chicken breasts, boneless and skinless, halved to thin; 1/3 cup All-purpose flour; 2 tsp Lemon zest; 1 tsp Black pepper; 1 tsp Salt; 2 Tbsp Butter; 1 tsp Lemon juice; 6 oz Bread, any type, cubed (we like sourdough or rye bread here); 1 bunch Kale, any type, stems removed and leaves shredded; 1 heart Lettuce, romaine, shredded; 1 jar Artichokes, marinated in oil (6.5 oz / 184 g), drained and rinsed; 1 Avocados, cubed

Active: 40 Total: 40

Original GF Paleo Vegetarian

Kale Caesar Salad with Lemon Pepper Chicken

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.

Ingredients

Metric

Servings:

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

Prep

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)
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)
Chicken - Slice chicken in half to thin. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
Make breading - Combine flour, lemon zest, black pepper, and salt.
Avocados - Cube avocados.

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Make

Heat oven to 400F / 204C.
Spread bread cubes out on a sheet pan. Drizzle with some cooking oil and some salt and toss to combine. Transfer to oven and bake, shaking the pan halfway through cooking, until flatbread cubes are crisp and golden, 8 to 10 minutes.
Heat a large nonstick pan with butter over low-medium heat.
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.)
Set chicken aside and squeeze lemon juice over top. Slice when cool.
Give dressing a stir. If it is too thick to easily pour, whisk in some water to thin.
To assemble salads, toss together kale, lettuce, artichokes, avocados, croutons, and some of the dressing. Top salads with chicken and drizzle with some more dressing if you’d like.

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