Chicken Kale Caesar Salad with Croutons
Fast and healthy chicken kale caesar salad recipe! Tender kale is tossed in light lemon anchovy dressing and topped with homemade whole grain croutons.
  • CourseSalad
  • CuisineMexican
Servings Prep Time
4servings 15minutes
Cook Time
15minutes
Servings Prep Time
4servings 15minutes
Cook Time
15minutes
Ingredients
Croutons-
  • 2cupsrustic whole grain breadtorn pieces, (sliced to ¼ inch torn to 1-inch pieces)
  • 1tablespoonolive oil
  • 1/4teaspoonkosher salt
  • 1/8teaspoonblack pepper
Chicken-
  • 1poundboneless chicken breasts skinless, pounded to even thickness about ½-inch thick
  • kosher saltfor seasoning
  • black pepperfreshly ground, for seasoning
  • 1tablespoonolive oil
Kale Salad-
  • 8cupskale leavesthinly sliced, ribs and stems removed (Tuscan/Lacinato/Dinosaur kale recommended)
  • 3tablespoonslemon juicefresh
  • zest of 2 lemons
  • 2tablespoonsdijon mustard
  • 2teaspoonsanchovy paste
  • 2clovesgarlicfinely minced
  • 1/2teaspoonkosher salt
  • 1/2teaspoonblack pepper
  • 1/2cupolive oilextra-virgin
  • 1/2cupParmesan cheesefinely grated
Instructions
Croutons-
  1. Preheat oven to 375°F. Thinly slice bread into 1/4-inch slices and tear into smaller pieces for a rustic look. Transfer bread to a large bowl. Drizzle with olive oil, tossing the bread to coat. Add salt and pepper and toss.
  2. Spread the croutons on a baking sheet in a sinlge layer. Bake for 5 minutes, toss and stir. Bake another 5 minutes and check for doneness. Depending on the size of the bread and how browned you want them, they may need another 5 minutes or so. Allow to cool. Meanwhile, make the chicken.
Chicken-
  1. Heat oil over medium-high heat in a large pan or skillet. Season both sides of the chicken breasts with salt and pepper. Place chicken breasts in skillet and cook for 5-8 minutes on each side, or until chicken are cooked through (165°F internal temperature). Allow to rest on a serving a cutting board. Slice into thin pieces.
Kale Salad-
  1. In a large bowl, whisk together 3 tablespoons lemon juice, mustard, anchovy paste, garlic, salt, and pepper. While whisking, slowly drizzle in olive oil. Add more lemon juice as desired.
  2. Place the kale in large mixing bowl and toss with dressing. Add cheese, chicken and croutons. Toss and serve.
This tasty recipe brought to you by JESSICA GAVIN
https://www.jessicagavin.com/chicken-kale-caesar-salad-croutons/
If you make this recipe, be sure to hashtag it #jessicagavin – I’d love to see what you cook!