Kale Caesar Salad with Crispy Chicken Tenders

🛒 Ingredients

For the Salad:

• 4 cups kale, stems removed and chopped

• Juice of half a lemon

• 1 tsp olive oil

• 1 cup cherry tomatoes, quartered

• ¼ cup grated Parmesan cheese

• 1 cup canned chickpeas, drained and rinsed

• ¼ cup Caesar dressing (I like Bolthouse Farms)

For the Chicken Tenders:

• 1 lb chicken tenderloins

• 1 egg, beaten

• 1 cup breadcrumbs

• ½ tsp paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt and pepper, to taste

• 2 tbsp olive oil (for pan-frying)

👩‍🍳 Instructions

1. Prep the Chicken
In a shallow bowl, beat the egg. In a separate bowl, combine the breadcrumbs with paprika, garlic powder, onion powder, salt, and pepper. Dip each chicken tenderloin into the egg, then coat it in the breadcrumb mixture, pressing firmly to ensure the crumbs stick well.

2. Cook the Chicken
Heat olive oil in a large skillet over medium heat. Once hot, add the breaded chicken tenderloins and cook for 3–4 minutes on each side, or until golden brown and cooked through. Transfer to a plate and let rest for a few minutes before slicing.

3. Massage the Kale
Place the chopped kale in a large bowl and drizzle with lemon juice and olive oil. Use your hands to massage the kale for about 30 seconds until it begins to soften and darken in color.

4. Toss the Salad
Add the quartered cherry tomatoes, chickpeas, and grated Parmesan to the kale. Pour in the Caesar dressing and toss until everything is well coated.

5. Assemble and Serve
Divide the salad among serving bowls or plates. Top each with a few crispy chicken tenders, and garnish with extra Parmesan or freshly cracked black pepper if desired.