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This hearty riff on a classic Caesar features tender chicken and dark greens, but it swaps croutons for crispy potatoes.
Contains: milk, eggs, wheat, soy
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What You Get
Lemon-herb marinated chicken breast
Shaved Parmesan cheese
What You'll Need
Salt and freshly ground pepper
Preheat the oven to 400°F. Cut the potatoes into halves or quarters, depending on size.
In a large cast-iron skillet or sauté pan over medium heat, warm 3 tablespoons olive oil. Add the chicken and cook until golden on the first side, 5 minutes. Flip the chicken, add the potatoes, season with salt, and transfer the pan to the oven. Bake until the chicken is no longer pink at the center, and the potatoes are crispy, 10 minutes. Let the chicken rest for at least 5 minutes before slicing across the grain.
Meanwhile, remove the ribs from the kale and chop the leaves into bite-size pieces. Peel, pit, and dice the avocado.
Place the kale leaves in a bowl, drizzle with the juice of ½ lemon and 1 tablespoon olive oil, and season with a pinch of salt. Massage to help the leaves soften slightly, 30 seconds. Drizzle with ⅓ cup of the dressing, sprinkle with some of the Parmesan, and toss to coat.
Heap the salad on plates, and top with the chicken, crispy potatoes, and avocado. Sprinkle with Parmesan, grind with pepper, and serve.