Go Back
Print

Crispy Chicken Kale Caesar Salad

Course Dinner
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4

Ingredients

  • 4 cups chopped butternut squash cubed into 1-inch pieces
  • ¼ cup olive oil divided
  • 2 teaspoons sea salt divided
  • 1 teaspoon ground black pepper divided
  • 1 lb. boneless skinless chicken breast
  • ½ cup panko bread crumbs
  • ½ cup grated parmesan cheese
  • 2 large eggs whisked
  • 4 cups chopped kale stems removed
  • 1 small head radicchio chopped
  • ½ cup shaved parmesan cheese
  • ¼ cup Caesar dressing you can use our homemade recipe

Instructions

  • Preheat your oven to 400ºF. Spread the butternut squash on a baking sheet, toss with 1.5 tablespoons of olive oil, salt, and pepper, then roast for 25-30 minutes until tender.
  • While the squash roasts, prepare the chicken. Pound the chicken breasts until they're about ½-inch thick. Dip each breast in egg, then coat in a mixture of panko and parmesan.
  • Heat olive oil in a skillet over medium-high heat. Cook the chicken for 2-3 minutes on each side until golden brown and cooked through.
  • Massage kale with olive oil until softened. Add chicken, squash, radicchio, and shaved parmesan to the bowl.
  • Slice the chicken, add it to the bowl, and toss everything with caesar dressing until coated.

Notes

  • Sweet potatoes can replace butternut squash.
  • If radicchio is unavailable, use endive, red cabbage, or more kale.
  • Feel free to use store-bought Caesar dressing if you prefer.