How to Make Lemon Kale Caesar Salad
- cook TIME 20 mins
- prep TIME 10 mins
- total TIME 30 mins
Ingredients (13)
- 12 oz skinless boneless chicken breasts
- 3 oz kale chopped
- 1 oz romaine lettuce chopped
- 0.5 oz parmesan cheese shredded
- 0.5 oz French baguette cubed
- 3 1/2 tbsp olive oil divided to 1 tbsp, 2 tbsp and 1/2 tbsp
- 1 tbsp lemon juice
- 1 tsp paprika
- 1/2 tsp pepper divided
- 1/4 tsp salt divided
- 1/2 tsp garlic powder
- 1/2 tsp lemon zest
- 1 tsp traditional Dijon mustard
INSTRUCTIONS
Place 0.5 oz baguette cubes into an air fryer. Bake at 350 °F for 3 minutes.
Meanwhile, marinate the chicken with 1 tsp paprika, 1/4 tsp pepper, 1/8 tsp salt, 1 tbsp olive oil.
In a pan over high heat, add 1/2 tbsp olive oil, then sear the chicken for 5 minutes until golden brown on both sides (turn halfway through).
Next, place the chicken into the air fryer and cook at 400 °F for 10 minutes.
Make the sauce while waiting for the chicken to be ready. Mix together 1/2 tsp garlic powder, 1/4 tsp pepper, 1/8 tsp salt, 2 tbsp olive oil, 1/2 tsp lemon zest, 1 tbsp lemon juice and 1 tsp mustard.
Transfer the chicken to a plate. After it cools down, cut the chicken into small cubes.
Place 3 oz kale, 1 oz romaine lettuce and croutons into a salad bowl, and top with the chicken chunks. Drizzle the sauce over it, and top with 0.5 oz parmesan cheese. Then serve!
