Chick-fil-a Lemon Kale Caesar Salad Copycat Recipe: This Lemony Kale Chicken Salad Recipe Was Made for Summer by Donna John
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After my first bite of Chick-fil-a's new lemon kale Caesar salad, I was recreating it in my head – and it turned out dang good! This easy kale lemon chicken salad recipe is quick, light, bright and tasty, which makes it the perfect summer recipe.
Cuisine: American
Prep Time: 30 minutes to marinate
Cook Time: 10 to 15 minutes
Total Time: 40 to 45 minutes
Servings: 2
Ingredients
- 1 recipe lemon vinaigrette (divided)
- 2 boneless chicken breasts
- 1/4 cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- chopped kale
- chopped romaine lettuce
- shaved or grated Parmesan, for garnish
- 1 lemon, cut into wedges, for garnish
Here's how to make it:
Make the lemon vinaigrette. (Here's the easy lemon vinaigrette recipe.)
Put the chicken breasts into a plastic zipper bag. Pour in about half of the lemon vinaigrette. Marinate the chicken in the refrigerator for at least 30 minutes.
Put the panko into a skillet over medium-high heat. Cook, stirring, until it begins to get light brown. Add about 1 tablespoon of the lemon vinaigrette into the pan and stir to coat. Taste and add more vinaigrette or a squeeze of lemon if you want it more lemony. Turn off the heat and allow to cool a few minutes before stirring in the grated Parmesan. Set aside.
Remove the chicken from the marinade and grill or cook in a skillet until browned and cooked through, about 7 to 8 minutes. Cool and slice into pieces. If you prefer "fried" chicken, remove the chicken from the marinade and dredge lightly in flour. Cook in a little olive oil until crisp, browned and cooked through.
To assemble the salad, pile kale and romaine onto a plate. Top with the sliced chicken. Drizzle with the remaining lemon vinaigrette. Sprinkle with the lemon panko and shaved Parmesan. Finish with a little freshly ground black pepper and garnish with lemon wedges.
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