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overhead shot of Lemon Kale Caesar Salad served on a plate and topped with lemons, parmesan cheese, and a sprinkle of bread crumbs.

Lemon Kale Caesar Salad

Katerina | Diethood
Packed with nutrition and freshness, this easy Lemon Kale Quinoa Salad features savory chicken, crisp romaine lettuce, raw kale, and Parmesan panko crumbs tossed in a homemade Caesar dressing.
Servings : 4
Prep Time 20 mins
Cook Time 22 mins
Marinate/Rest Time 2 hrs 10 mins

Ingredients
  

FOR THE CHICKEN
  • 2 to 3 boneless skinless chicken breasts, each breast should be about ⅓-inch thick
  • ½ cup dill pickle juice
  • ½ cup milk
  • Salt and fresh ground black pepper, to taste
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
FOR THE LEMON CAESAR DRESSING
FOR THE LEMON PARMESAN PANKO CRUMBS
  • 2 teaspoons olive oil
  • 1 clove garlic, minced
  • ¾ cup panko crumbs or pork rind crumbs
  • 3 tablespoons grated parmesan cheese
  • 1 teaspoon lemon zest
  • salt and pepper, to taste
FOR THE SALAD

Instructions
 

FOR THE CHICKEN
  • Put the chicken breasts in a ziploc bag; pour in the pickle juice and milk.
  • Close the bag and massage the liquid all around the chicken breasts; refrigerate for 2 hours.
  • Remove chicken breasts from the fridge; discard marinade.
  • Preheat oven to 425˚F.
  • Season the chicken breasts with salt, pepper, garlic powder, and paprika.
  • Transfer chicken breasts to a baking dish and cook in the preheated oven for 22 minutes, or until internal temperature registers at 165˚F.
  • Remove from oven and transfer to a cutting board; let rest for 10 minutes before cutting.
  • Cut into 1-inch cubes and set aside.
FOR THE DRESSING
  • In the meantime, prepare the Dressing.
  • Combine all the ingredients for the Lemon Caesar Dressing in a jar with a lid OR in a mixing bowl; shake the jar, (or whisk the ingredients in the mixing bowl) until thoroughly combined. Refrigerate until ready to use.
FOR THE PANKO CRUMBS
  • Heat 2 teaspoons olive oil in a skillet set over medium heat.
  • Add the garlic and cook for 15 seconds, or until fragrant.
  • Stir in the panko crumbs (you can also use pork rind crumbs).
  • Cook for about 3 minutes, stirring frequently, until golden brown.
  • Remove from heat and transfer to a plate or bowl; let stand 2 minutes.
  • Add grated parmesan cheese and lemon zest to the crumbs; toss to combine.
  • Taste for salt and pepper, and adjust. Set aside.
ASSEMBLE THE SALAD
  • Arrange the romaine lettuce and curly kale on a large salad plate.
  • Scatter the chicken cubes on top of the greens.
  • Add freshly shaved parmesan cheese on top of the salad.
  • Place lemon wedges on the edges of the salad plate.
  • Shake or whisk the lemon dressing, and then pour it over the salad.
  • Top with prepared Panko crumbs.
  • Serve.

Nutrition

Calories: 261 kcal | Carbohydrates: 14 g | Protein: 9 g | Fat: 20 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 12 g | Cholesterol: 12 mg | Sodium: 1007 mg | Potassium: 437 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 9706 IU | Vitamin C: 49 mg | Calcium: 165 mg | Iron: 2 mg | Net Carbs: 12 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Lunch/Dinner
Cuisine: American
Keyword: chick fil a kale salad, chicken caesar salad, chickfila recipe