Chick-Fil A Lemon Kale Chicken Caesar Salad

Name: Chick-Fil A Lemon Kale Chicken Caesar Salad
Ingredients: 1/2 cup olive oil; 2 large Juice lemon (about 1/4 cup lemon); 2 cloves garlic (more to taste); 3 tsp Dijon mustard; 3 tsp honey; Zest of a lemon; Salt and pepper to taste; 2 Chicken breasts -cut into cubes; 1/4 cup panko crumbs; Kale; 1 Romain lettuce heart; 1/2 cup shaved parmesan; Romano & asiago cheese; grated parmesan

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Prep

Cook

Serves

Level

Griddle

320 degrees, 425-500 degrees

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This Chick-Fil-A copycat lemon kale chicken caesar salad was so easy to create at home on the Blackstone griddle and also pretty tasty (I...

Dressing (use it for the marinade, panko, and dressing)

•1/2 cup olive oil
•2 large Juice lemon (about 1/4 cup lemon)
•2 cloves garlic (more to taste)
•3 tsp Dijon mustard
•3 tsp honey
•Zest of a lemon
•Salt and pepper to taste

Ingredients

•2 Chicken breasts -cut into cubes
•1/4 cup panko crumbs
•Kale
•1 Romain lettuce heart
•1/2 cup shaved parmesan
•Romano & asiago cheese
•grated parmesan

Instructions

1Mix the dressing ingredients in a measuring cup and mix well. Pour a little bit over the cubed chicken ( this will be used for the dressing as well so keep some for the salad)and let sit for 30 minutes to an hour.
2Take about 2 teaspoons of dressing and add to panko and mix together.
3Strip stems off Kale and rough chop Kale and lettuce. Add to a bowl and mix up.
4Get one side of griddle to low or 320 degrees and put down Panko and toast off. Keep an eye on Panko as it will not take long. When you see some browning take the Panko off the griddle. Add some Parmesan to the panko and mix.
5The middle of the griddle, get temp up to searing temp of 425-500 degrees. When ready add some avocado oil to griddle and put down the chicken. Don't touch chicken for 45 seconds to get a good sear on it. Flip and continue cooking. Add a little bit of the dressing to the chicken and cook till internal temp is 165. When done, remove from griddle.
6To build, take some greens and put into a bowl. Next add some chicken to greens followed by shaved asiago, Panko crumbs, salad dressing and two lemon wedges.