Kale Caesar Salad with Lemon Pepper Chicken
with artichokes / avocados / sunflower seeds
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
- Garlic - 1 clove , chopped
- Anchovy filets (opt) - 2 , mashed (more to taste)
- Mayonnaise, paleo-friendly - 2 Tbsp
- Mustard, Dijon - 2 tsp
- Lemon juice - 2 tsp
- Bragg's / coconut aminos - 1 tsp
- Oil, olive - 4 Tbsp
- Chicken breasts, boneless and skinless - 1 lb , halved to thin
- Almond meal - 1/3 cup
- Paprika - 2 tsp
- Lemon zest - 2 tsp
- Black pepper - 1 tsp
- Salt - 1 tsp
- Butter - 2 Tbsp
- Lemon juice - 1 tsp
- 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
- Sunflower seeds, shelled - 1/3 cup
Prep
-
Make Caesar dressing - Chop garlic. Mash garlic and anchovy filets together with a fork. Add mayonnaise, mustard, lemon juice, and aminos. 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)
-
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 almond meal, lemon zest, black pepper, and salt.
-
Avocados - Cube avocados.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
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, sunflower seeds, and some of the dressing. Top salads with chicken and drizzle with some more dressing if you’d like.
Reviews
Ratings
0 reviews