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Chicken Kale Caesar With Crispy Artichokes

Photo: Romulo Yanes 

Total time 41 mins
Yield

Serves: 4

Step up your Caesar salad game with crispy artichokes and grilled chicken. Toss kale with half of dressing and top with chicken, onion and artichokes. Drizzle with remaining dressing, sprinkle with pepper and serve. Tip: Slice the chicken with the grain for a smooth and even cut.

Ingredients

  • 1 bunch lacinato kale, ribs removed, leaves coarsely chopped
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper
  • 1/4 cup buttermilk
  • 2 tablespoons extra-virgin olive oil
  • 7 tablespoons grated pecorino Romano
  • 1 tablespoon Worcestershire sauce
  • 2 small cloves garlic, minced
  • 1/2 cup panko
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1 large egg, beaten
  • 1 14-oz. can artichoke hearts, drained, halved and patted dry
  • 12 ounces boneless, skinless chicken breast halves
  • 1 red onion, thickly sliced

Nutrition Information

  • calories 343
  • fat 15 g
  • satfat 4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 28 g
  • carbohydrate 26 g
  • fiber 8 g
  • cholesterol 109 mg
  • iron 3 mg
  • sodium 574 mg
  • calcium 266 mg

How to Make It

  1. Rub kale with 1 Tbsp. lemon juice and 1/4 tsp. salt in a large bowl until tender and slightly wilted, about 1 minute. Whisk buttermilk, 1 Tbsp. oil, 6 Tbsp. cheese, Worcestershire sauce, 1 garlic clove, 1/2 tsp. pepper and remaining 1 Tbsp. lemon juice in a medium bowl until well combined.

  2. Place a rack 6 inches from heating element; preheat broiler. Lightly oil a small baking sheet. Line a large baking sheet with foil; oil foil. Mix panko, rosemary, remaining 1 Tbsp. cheese, remaining garlic clove and 1/4 tsp. pepper in a shallow bowl. Put egg in another shallow bowl. Dip halved artichokes one at a time in egg, then panko; transfer to small baking sheet. Brush chicken and onion slices with remaining 1 Tbsp. oil; season with salt and pepper. Arrange in a single layer on lined baking sheet.

  3. Broil chicken and onion until onion is golden and tender and chicken is cooked through, about 5 minutes for onion and 8 to 10 minutes for chicken. Transfer to a cutting board and let chicken rest. Broil artichokes, turning, until golden brown and crisp, about 6 minutes.

  4. Slice chicken. Toss kale with half of dressing and top with chicken, onion and artichokes. Drizzle with remaining dressing, sprinkle with pepper and serve.