Roasted Chicken & Kale Caesar Salad

(from castro15’s recipe box)

Categories: Meals


  • 1/2 cup olive oil
  • 1 tsp lemon zest, plus 1/4 cup juice (from 1 lemon)
  • 3 garlic cloves, chopped
  • 2 chicken breasts
  • 1/2 tsp ground coriander
  • 1 large bunch kale, center stalks removed and leaves torn into 2-inch pieces
  • 4 oz. baguette or rustic load, roughly torn into 1-inch pieces
  • 3/4 tsp Italian seasoning
  • 1/2 cup finely grated Parmesan, plus 1/2 cup shaved
  • 8 oz. cherry tomatoes, halved


  1. Preheat the oven to 400. In a blender, puree the oil, lemon zest and juice, and garlic. Season the dressing with salt and pepper.

  2. On a large baking sheet line with parchment paper, brush the chicken all over with 1 tbsp. of the dressing. In a small bowl, mix the coriander with 1/2 tsp salt and 1/2 tsp pepper and sprinkle all over the chicken. Bake for 10 minutes.

  3. In a medium bowl, using your hands, massage a third of the kale with 2 tbsp. dressing; season. In another medium bowl, toss the bread with 3 tbsp. dressing and the Italian seasoning; season. Transfer the bread to the baking sheet and arrange the bread in an even layer around the chicken. Arrange the kale in an even layer around the bread. Bake until the bread and kale are crispy and the chicken is cooked through, 12-15 minutes. Let the chicken rest for about 5 minutes, then shred into bite-size pieces.

  4. In a large bowl, whisk the remaining dressing with the grated Parmesan. Add the raw kale and massage the dressing into the kale; season. Toss in the crispy kale and bread, the chicken, tomatoes, and shaved Parmesan. Serve immediately.

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