This riff on classic Caesar is a little heartier (and healthier). Topped with tender chicken, crispy potatoes, and creamy avocado, you’re getting those dark greens without going hungry.

What You Get

Lemon-herb marinated chicken breast

Steamed potatoes

Lacinato kale

Avocado

Lemon

Caesar dressing

Shaved Parmesan cheese

What You’ll Need

Olive oil

Salt and freshly ground pepper

Makes 3 servings

Active Time: 25 minutes 

Total Time: 25 minutes 

Step 1

Preheat the oven to 400°F. 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.

Step 2

Meanwhile, rinse the kale and shake it dry. Remove and discard the ribs and thinly slice the leaves. Peel, pit, and dice the avocado.

Step 3

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 some of the dressing, sprinkle with some of the Parmesan, and toss to coat.

Step 4

Heap the salad on plates, and top with the chicken, crispy potatoes, and avocado. Sprinkle with Parmesan, grind with pepper, and serve.

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