A contemporary riff on a classic caesar salad made a little heartier (and healthier) thanks to leafy Tuscan kale. Topped with tender marinated chicken, this salad aces the dinnertime gig.

What You Get

Parboiled potatoes

Buttermilk marinated chicken breast

Dino kale

Lemon

Caesar dressing

Shaved cheese 

Avocado

What You’ll Need

Olive oil

Salt and freshly ground pepper

Makes 3 servings

Active Time: 10 minutes 

Total Time: 40 minutes

Step 1

Preheat the oven to 450°F. Line a sheet pan with parchment paper or foil.

Step 2

Pile the potatoes on half of the pan, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Arrange the chicken, skin-side up, on the other half of the pan. Transfer the pan to the oven and roast until the chicken is golden brown and the juices run clear when pricked with a knife, 25 to 30 minutes.

Step 3

Meanwhile, rinse the kale and shake it dry. Remove and discard the ribs and thinly slice the leaves. Place the 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. Set aside.

Step 4

When the chicken and potatoes are ready, transfer the chicken to a cutting board to rest for 5 minutes. Meanwhile, toss the kale with some the caesar dressing and half of the Parmesan. Peel, pit, and dice the avocado.

Step 5

Remove the chicken from the bones and slice or shred the meat. Heap the salad on plates, and top with the chicken, potatoes, and avocado. Sprinkle with the remaining Parmesan, grind with pepper, and serve. 

Contains: milk, eggs, wheat, soy.