Kale Caesar Salad with Lemon Pepper Chicken
with artichokes / avocados / croutons
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.
- 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, gluten-free - 1 tsp (sub Tamari)
- Oil, olive - 4 Tbsp
- Chicken breasts, boneless and skinless - 1 lb , halved to thin
- Flour, any gluten-free - 1/3 cup
- Lemon zest - 2 tsp
- Black pepper - 1 tsp
- Salt - 1 tsp
- Butter - 2 Tbsp
- Lemon juice - 1 tsp
- Bread, any gluten-free - 6 oz , cubed
- 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
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.
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.