The lemony caesar dressing does double duty in this salad; half as a marinade for the chicken, the rest to dress the salad. Toast the buttery croutons with any bread (stale is okay!) while the chicken's marinating (only 30 min!) for a healthy and tasty restaurant-quality chicken caesar in no time. —Amy Currie
Lemony Caesar Dressing
grated Parmesan cheese + more for serving
minced garlic cloves
extra-virgin olive oil
kosher salt and black pepper
thinly sliced chicken breasts
bread cubes (1-inch pieces)
In This Recipe
Dressing: In the bowl of a food processor add grated Parmesan cheese + minced cloves garlic + anchovies + Worcestershire + Dijon mustard + lemon juice. Whirl until combined. With the motor on, drizzle in extra-virgin olive oil. Season to taste with kosher salt and freshly ground black pepper.
Place thinly sliced chicken breasts in a ziploc plastic bag. Add half of the dressing, close and marinate in the fridge 30 minutes and up to 2 hours. Reserve remaining dressing
Croutons: Cut bread into 1-inch cubes (I like ️sourdough) to about 3 cups. In a medium saucepan over medium heat, unsalted butter. When foamy, add bread cubes and toast in an even layer, 5 minutes. Set aside
Heat a dry skillet or grill pan to medium high heat. When barely smoking, lay marinated chicken in an even layer and cook until brown and cooked through, 3 min per side. Remove and cut into 1-inch slices, crosswise
Remove tough inner ribs from 1 bunch kale (I like ️lacinato) then stack leaves and slice into thin strips crosswise. Toss in a bowl with remaining dressing. Top with chicken and croutons. Garnish with grated Parmesan and cracked black pepper.