Chicken Kale Caesar with Crispy Artichokes


Romulo Yanes


  • 1 bunch lacinato kale, ribs removed, leaves coarsely chopped
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper
  • 1/4 cup buttermilk
  • 2 tablespoons extra-virgin olive oil
  • 7 tablespoons grated pecorino Romano
  • 1 tablespoon Worcestershire sauce
  • 2 small cloves garlic, minced
  • 1/2 cup panko
  • 1 1/2 teaspoon chopped fresh rosemary
  • 1 large egg, beaten
  • 1 14 oz. can artichoke hearts, drained, halved, and patted dry
  • 12 ounces boneless, skinless chicken breast halves
  • 1 red onion, thinly sliced


1. Rub kale with 1 Tbsp. lemon juice and 1/4 tsp. salt in a large bowl until tender and slightly wilted, about 1 minute. Whisk buttermilk, 1 Tbsp. oil, 6 Tbsp. cheese, Worcestershire sauce, 1 garlic clove, 1/2 tsp. pepper, and remaining 1 Tbsp. lemon juice in a medium bowl until well combined.

2. Place a rack 6 inches from heating element; preheat broiler. Lightly oil a small baking sheet. Line a large baking sheet with foil; oil foil. Mix panko, rosemary, remaining 1 Tbsp. cheese, remaining garlic clove, and 1/4 tsp. pepper in a shallow bowl. Put egg in another shallow bowl. Dip halved artichokes one at a time in egg, then panko; transfer to small baking sheet. Brush chicken and onion slices with remaining 1 Tbsp. oil; season with salt and pepper. Arrange in a single layer on lined baking sheet.

3. Broil chicken and onion until onion is golden and tender and chicken is cooked through, about 5 minutes for onion and 8 to 10 minutes for chicken. Transfer to a cutting board and let chicken rest. Broil artichokes, turning, until golden brown and crisp, about 6 minutes.

4. Slice chicken. Toss kale with half of dressing and top with chicken, onion, and artichokes. Drizzle with remaining dressing, sprinkle with pepper and serve.

  • Prep:
  • Cook:
  • Total:
  • Yield: 4

Nutritional Information

Calories per serving: 343
Fat per serving: 15g
Saturated fat per serving: 4g
Cholesterol per serving: 109mg
Fiber per serving: 8g
Protein per serving: 28g
Carbohydrates per serving: 26g
Sodium per serving: 574mg
Iron per serving: 3mg
Calcium per serving: 266mg

Good to Know

Don't toss those kale stems. Chop, place in a heavy plastic bag, and freeze. Add the pieces to your next batch of vegetable soup.

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