Lemon Kale Caesar Salad

Serves: 4 Save

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