recipe
kale chicken caesar salad
think "everyday caesar salad" with an elevated flavor and extra crispy crunch.
tender mixed greens (hey, baby kale), our homemade lemon caesar dressing, and fresh-crisped chicken—honestly what more could we ask for?
think "everyday caesar salad" with an elevated flavor and extra crispy crunch.
tender mixed greens (hey, baby kale), our homemade lemon caesar dressing, and fresh-crisped chicken—honestly what more could we ask for?
ingredients
for the chicken:
3 chicken breasts, sliced in half lengthwise to create 6 cutlets
1/2 cup all-purpose flour
3 eggs, whisked
for the breadcrumbs:
1 1/2 cups breadcrumbs
1/2 cup parmesan cheese, shredded
salt & pepper to taste
2 tsp italian seasoning
1 tsp garlic powder
for the salad:
1 clamshell organicgirl spring mix plus
⅓ cup parmesan
⅓ cup organicgirl lemon caesar dressing
chicken, parmesan
featured products
directions
prepare the breading stations:
– place the flour in one shallow dish.
– place the whisked eggs in a second dish.
– in a third dish, combine breadcrumbs, shredded parmesan, italian seasoning, garlic powder, salt, and pepper.
bread the chicken:
– dredge each chicken cutlet in flour, shaking off excess.
– dip into the egg mixture, then press into the breadcrumb mixture to coat evenly.
– set aside on a plate.
cook the chicken:
– heat a layer of oil in a large skillet over medium heat.
– cook chicken cutlets 3–4 minutes per side, or until golden brown and cooked through.
– transfer to a paper towel–lined plate to drain.
assemble the salad:
– chop organicgirl spring mix plus, if desired, then add to a large bowl.
– toss with caesar dressing and ⅓ cup parmesan.
– slice the crispy chicken cutlets and arrange on top of the salad.
– garnish with extra parmesan and a squeeze of lemon if using.
