Kale Chicken Caesar Salad with Toasted Breadcrumbs
Tender grilled chicken served over fresh kale tossed in a rich homemade Caesar dressing, finished with toasted panko breadcrumbs and crunchy pumpkin seeds. A hearty salad packed with flavor and texture.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Special Equipment: blender and skillet
Ingredients
4 boneless skinless chicken cutlets
1 bunch kale, washed, dried, and chopped
1/4 cup panko breadcrumbs
1 tbsp cooking oil
Pumpkin seeds, for garnish
2 egg yolks
6 oil packed anchovy fillets, chopped
1 tsp garlic, chopped
1½ tsp kosher salt
2 to 4 tbsp fresh lemon juice, to taste
1½ tsp Dijon mustard
1/2 cup avocado oil
1/4 cup Parmesan cheese, finely grated
Directions
In a small blender, combine the egg yolks, Dijon mustard, and 2 tablespoons lemon juice. Blend until smooth. With the blender running, slowly drizzle in the avocado oil until the dressing thickens. Add the anchovies, garlic, Parmesan, and salt and blend until smooth. Taste and add more lemon juice if desired. Refrigerate until ready to use.
Heat the cooking oil in a skillet over medium heat. Add the panko breadcrumbs and cook, stirring constantly, until golden brown. Remove from the heat and allow to cool.
Preheat a grill or grill pan to medium high heat. Cook the chicken cutlets until they reach an internal temperature of 165°F. Let rest for 5 minutes, then slice.
Place the chopped kale in a large bowl and toss with the desired amount of Caesar dressing. Top with the sliced chicken, toasted breadcrumbs, and pumpkin seeds. Serve immediately.
