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.

Lori Powell
Recipe by Health April 2016

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Credit:  Romulo Yanes

Recipe Summary test

total:
41 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Nutrition Facts

343 calories; fat 15g; saturated fat 4g; protein 28g; carbohydrates 26g; fiber 8g; cholesterol 109mg; iron 3mg; sodium 574mg; calcium 266mg.
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