Lemon Kale Caesar with Parmesan and Chicken
Crisp kale and Romaine tossed in lemon-Parmesan dressing, topped with juicy chicken, for a bright summer meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookrisp.com.
Cooking tools:
- Microplane
- Grater
- Grill
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Tongs
- Measuring spoon
- Refrigerator
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1/2 cup grated Parmesan cheese
- 2 teaspoons anchovy paste
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 teaspoon pepper
- 4 cups kale, torn into bite-sized pieces
- Juice from 1/2 a lemon
- 2 Romaine hearts, torn or cut into bite-sized pieces (3-4 cups)
- 1/4 cup fresh shredded Parmesan cheese
- Fresh black pepper
- Croutons (optional)
- Lemon wedges for serving
- 2 chicken breasts
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