Kale Caesar with Lemony Chicken Tenders
We are all gonna be craving some big a$$ salads to re-balance after Turkey Day! We've got the perfect recipe to get you started. This salad is nutrient dense, packed with protein, and of course... delicious!
1 pound chicken tenders
½ teaspoon coarse kosher salt
Freshly ground pepper to taste
1/2 teaspoon lemon zest
12 cups chopped and washed curly kale leaves (about 1 large head)
1 cup croutons, gluten-free if desired
½ cup Tessemae’s Organic Caesar Dressing
¼ cup shredded Parmesan cheese, plus more to taste, optional
Ingredients
2 tablespoons Tessemae’s Lemon Garlic Dressing1 pound chicken tenders
½ teaspoon coarse kosher salt
Freshly ground pepper to taste
1/2 teaspoon lemon zest
12 cups chopped and washed curly kale leaves (about 1 large head)
1 cup croutons, gluten-free if desired
½ cup Tessemae’s Organic Caesar Dressing
¼ cup shredded Parmesan cheese, plus more to taste, optional
Instructions
- Heat Lemon Garlic Dressing in a large non-stick skillet over medium high heat. Add chicken, sprinkle with salt and pepper and cook until cooked through, 3 to 4 minutes per side. Remove from the heat and sprinkle with lemon zest.
- Place kale in a large salad bowl and top with croutons. Add Caesar dressing and toss to coat.
- Divide the salad among 4 plates and top with lemony chicken and Parmesan cheese, dividing evenly.
