Copycat Panera Power Kale Caesar Salad
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
This easy 30 minute meal is loaded with protein and is such a great, healthy weeknight solution! Parmesan crisps can be made ahead of time, and so can the chicken to make an even faster lunch or dinner!
  • For the Chicken:
  • 1 pound boneless skinless chicken breast, sliced into thin cutlets
  • juice of 1 lemon
  • 1 tablespoon olive oil
  • For the Dressing:
  • 1 hard boiled egg yolk
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice (about 1 large lemon, juiced)
  • 4 cloves of garlic, very finely minced
  • 1 tablespoon spicy mustard
  • ½ teaspoon Worcestershire sauce
  • ⅓ cup extra virgin olive oil
  • salt & pepper to taste
  • For the Salad:
  • ½ cup shredded Parmesan cheese (see note)
  • 16 ounces kale, stems removed, leaves cut or torn into bite sized pieces
  1. Whisk together the lemon juice and olive oil and then pour the marinade over the chicken. Toss to coat and refrigerate.
  2. To make the dressing, whisk together the yolk and the vinegar until smooth. Squeeze in the lemon juice, then add the garlic, mustard, and Worcestershire sauce. Slowly whisk in the olive oil. Alternatively, you can make the dressing in a mason jar and when it's time to add the oil. you can just pour it in, screw the lid on tight, and shake.
  3. Heat your grill to 350. Cook the chicken over direct heat for 3-4 minutes per side. This will depend on the thickness of your chicken so make sure that the juices run clear and the internal temp is 165F.
  4. Let the chicken rest while you make the Parmesan crisps.
  5. To make the Parmesan crisps, preheat the oven to 400F and line a baking sheet with parchment paper. About a tablespoon at a time, make little piles of cheese on the prepared baking sheet, spaced about 2" apart. Pat them down just a little bit and then bake for 5 minutes.
  6. While they bake, toss the kale with the dressing to coat and slice the chicken.
  7. Let the crisps cool for just a minute before adding them to the salad to serve.
1. you can absolutely cook the chicken and Parmesan crisps ahead of time.
2. the dressing will keep in the fridge for about 5 days (mine always disappears before then!)
3. you can buy a wedge of good quality Parmesan cheese at Aldi for $5 or less. It will last forever and will make lots of crisps!
Recipe by Sugar Dish Me at