INGREDIENTS – Kale – Mayonnaise – Garlic – Anchovy paste – Lemon juice – Dijon mustard – Worcestershire sauce – Parmesan cheese – Salt and pepper – Chicken breasts – Eggs – Panko breadcrumbs – Lemon zest
Enjoy the delicious flavors and mix of textures with this crispy lemon chicken and raw kale salad. Making your own caesar dressing is easy and helps you control the ingredients. Get a full serving of Vitamin C in the kale and lemon in this healthy meal.
MIX UP THE PANKO BREADCRUMBS AND SEASONING THAT WILL BE USED TO COAT THE CHICKEN.
ADD THE CAESAR DRESSING INGREDIENTS TO A BLENDER OR FOOD PROCESSOR AND GIVE IT A GOOD BLEND SO IT'S SMOOTH AND CREAMY.
REMOVE THE KALE FROM THE TOUGH STALKS AND THEN RINSE IT CLEAN. BE SURE TO PAT IT DRY BEFORE CUTTING OR RIPPING IT INTO BITE SIZE CHUNKS FOR SERVING.
SLICE THE CHICKEN BREASTS INTO 1" STRIPS.
PREPARE THE CHICKEN STRIPS FOR BAKING BY COATING THEM IN A BEATEN EGG, THEN COATED IN SEASONED PANKO BREADCRUMBS AND PLACE THEM ON A BAKING SHEET.
TIME TO ZAP THEM WITH SOME BAKING OIL AND THEN GET THEM INTO THE OVEN.
ADD THE KALE AND KALE DRESSING TO A MIXING BOWL AND COMBINE THEM.