Crispy Chicken Baby Kale Caesar Salad
Baby kale makes a heartier Caesar salad that won’t wilt under warm crispy chicken. The tender leaves hold up to the bold dressing while staying fresh and crunchy.
You’ll get restaurant-style results by seasoning the chicken generously and getting a real sear. The homemade Caesar dressing takes just minutes and tastes much better than bottled versions.
Getting Chicken Breasts Evenly Crispy
Pound the chicken to an even thickness so it cooks uniformly and stays juicy. Pat it completely dry before seasoning – any moisture will prevent proper browning. Let the seasoned chicken sit for 10 minutes before cooking.
Don’t move the chicken once it hits the hot pan. Let it sear undisturbed for 4-5 minutes to develop that golden crust. The chicken will release easily from the pan when it’s ready to flip.
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Why Baby Kale Works Better Than Romaine
Baby kale leaves are tender enough to eat raw but sturdy enough to hold warm chicken without wilting. They’ve got a mild, slightly sweet flavor that won’t compete with the Caesar dressing.
Massage the kale briefly with a pinch of salt before adding the dressing. This breaks down the fibers slightly and makes the leaves even more tender. Regular adult kale is too tough and bitter for this salad.
Crispy Chicken Baby Kale Caesar Salad
Ingredients
Dressing
Equipment Needed
- Large skillet
- Meat mallet or rolling pin
- Large salad bowl
- Small mixing bowl
- Whisk
- Instant-read thermometer
Instructions
- Prepare chicken: Place chicken breasts between plastic wrap and pound to an even ¾-inch thickness. Pat completely dry with paper towels. Season both sides with salt, pepper, and garlic powder. Let sit at room temperature for 10 minutes.
- Make dressing: Make the Caesar dressing by whisking together minced anchovies, garlic, egg yolk, lemon juice, and Dijon mustard in a small bowl. Slowly drizzle in olive oil while whisking constantly until emulsified. Stir in Parmesan cheese and season with salt and pepper.
- Cook chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook without moving for 4-5 minutes until golden brown. Flip and cook 3-4 minutes more until internal temperature reaches 165°F and juices run clear.
- Rest and slice: Transfer chicken to a cutting board and let rest for 5 minutes. Slice into ½-inch thick strips.
- Dress salad: Place baby kale in a large bowl and massage gently with a pinch of salt for 30 seconds. Add Caesar dressing and toss until leaves are well coated. Add Parmesan cheese and pine nuts, toss again.
- Serve: Divide salad among 4 plates and top with warm sliced chicken. Serve immediately with extra Parmesan cheese on the side.
Nutrition Facts
Per Serving (1 serving)
