
Lemon Kale Caesar Salad
Ingredients (30)
- FOR THE CHICKEN:
- 2 to 3 boneless skinless chicken breasts, each breast should be about ⅓-inch thick
- 1/2 cup dill pickle juice
- 1/2 cup milk
- Salt and fresh ground black pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- FOR THE LEMON CAESAR DRESSING:
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 2 tablespoons dijon mustard
- 1 tablespoon white wine vinegar
- 2 teaspoons granulated sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon lemon zest
- 1/2 teaspoon Italian Seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- FOR THE LEMON PARMESAN PANKO CRUMBS:
- 2 teaspoons olive oil
- 1 clove garlic, minced
- 3/4 cup panko crumbs or pork rind crumbs
- 3 tablespoons grated parmesan cheese
- 1 teaspoon lemon zest
- salt and pepper, to taste
- FOR THE SALAD:
- 6 cups chopped romaine lettuce
- 2 cups torn curly kale
- freshly shaved parmesan cheese
- lemon wedges, for serving
Directions
Learn how to make this recipe at Diethood