Chick-Fil-A Lemon Kale Chicken Caesar Salad

Start by introducing the recipe for Chick-Fil-A's lemon kale chicken caesar salad on the black stone griddle.

Gather ingredients: kale from neighbor, 1 romaine lettuce heart, 1 cubed chicken breast, panko, shaved parmesan, shaved asiago, olive oil, lemon juice, garlic, dijon mustard, honey, salt, pepper, and lemon zest.

Prepare the vinaigrette by mixing 1/2 cup olive oil, 1/4 cup lemon juice, 2 cloves of garlic (or about 1 teaspoon), a squirt of dijon mustard, and honey in a bowl. Add salt and pepper to taste.

Let the vinaigrette set for at least 30 minutes after stirring it well.

Pour some vinaigrette over the cubed chicken breast and let it marinate.

Mix panko with some vinaigrette and stir to combine, then set aside for toasting.

Prepare the greens by stacking the romaine lettuce and cutting it into small chunks. Strip the kale leaves from the stems and chop them into bite-sized pieces.

Toast the panko on the black stone griddle at a low temperature (around 320 degrees) until golden brown, keeping an eye on it to prevent burning.

Cook the marinated chicken on the black stone griddle at a higher temperature (425-500 degrees) until cooked through.

Once the panko is toasted, mix in some shaved parmesan and set aside.

Combine the prepared greens in a bowl and mix them together.

Equipment Needed

Spice Level:

Dietary

Allergens