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Prep time
45 minutes
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Cook time
15 minutes
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Serves
6
Author Notes
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
Ingredients
- Lemony Caesar Dressing
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1/2 cup
grated Parmesan cheese + more for serving
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2
minced garlic cloves
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4
anchovies
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1 teaspoon
Worcestershire sauce
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1 teaspoon
Dijon mustard
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1 tablespoon
lemon juice
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1/2 cup
extra-virgin olive oil
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kosher salt and black pepper
- Chicken Salad
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1 pound
thinly sliced chicken breasts
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3 cups
bread cubes (1-inch pieces)
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2 tablespoons
unsalted butter
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1
bunch kale
Directions
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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.
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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
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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
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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
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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.
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