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This Crispy Lemon Chicken Kale Caesar Salad is a delicious and easy dinner with a no-fuss Caesar dressing that’s simply made in a blender.
PREP Time
15 min.
COOK TIME
25 Min.
6 cups Kale 1 cup Mayonnaise 2 cloves Garlic 1 teaspoon Anchovy paste 2 Tablespoons Lemon Juice 1 teaspoon Dijon Mustard 1 teaspoon Worcestershire ½ cup Grated Parmesan Cheese ¼ teaspoon Salt ¼ teaspoon Ground black pepper 1 pound Chicken breasts boneless, skinless 1 Egg large 1 cup Panko breadcrumbs 1 tablespoon Lemon Zest 2 Tablespoons Olive Oil Cooking Spray
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Slice the chicken breasts into 1 inch wide strips.
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Pull off the leaves along the stem with the other hand. Rinse the leaves off under cold water in a strainer and pat dry with a towel. Then thinly slice the kale so that it's easy to eat and it isn't too tough.
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Into a blender, add the mayonnaise, garlic cloves, anchovy paste, lemon juice, Dijon, Worcestershire, grated Parmesan, salt, and pepper. Pulse to combine and then blend until smooth.
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Add the chicken strips into the egg wash to coat. Then transfer each chicken strip to the breadcrumbs and flip to coat. Place on sheet pan and spray the top of each chicken piece with olive oil.
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Bake the chicken in the oven for 15 minutes, then take the pan out and flip each piece of chicken over. Bake for another 10 minutes.
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Mix the kale and the caesar dressing. Then top with the chicken strips and enjoy! Garnish with more parmesan cheese if desired.
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