Between adding grated lemon zest to the breading mix and folding lemon into the dressing, cookbook author Jessica Merchant riffs on Caesar salad in a way that sparkles with citrus brightness. The result, she says, is “filled with so much flavor, texture, and crunch that no one can resist.”
Crispy Lemon Chicken Kale Caesar Salad
Dressing: Makes 1 cup
Salad: Serves 4
INGREDIENTS
For the lemon Caesar dressing:
4 garlic cloves, minced
3 tablespoons plain Greek yogurt
2 tablespoons finely grated Parmesan cheese
1 tablespoon Dijon mustard
2 teaspoons red wine vinegar
1 teaspoon anchovy paste
2 teaspoons freshly grated lemon zest
1/2 lemon, juiced
Kosher salt and black pepper
1⁄3 cup extra-virgin olive oil
For the salad:
1 pound boneless, skinless chicken breasts
Kosher salt and black pepper
2 large eggs, lightly beaten
1 1/2 cups seasoned bread crumbs
2⁄3 cup finely grated Parmesan cheese
3 teaspoons freshly grated lemon zest
3 to 4 tablespoons extra-virgin olive oil, plus 1⁄2 tablespoon more for the kale
6 to 8 cups chopped Tuscan kale
1 batch Lemon Caesar Dressing
1/2 cup shaved Parmesan cheese
DIRECTIONS
“Easy Everyday: 100 Recipes and Meal Prep Ideas for Effortless Eats,” (Rodale Books, $30) which came out April 15, is a cookbook by author Jessica Merchant. (Courtesy Rodale Books)
For the dressing: Add the garlic, yogurt, Parmesan, mustard, vinegar, anchovy paste, lemon zest and juice, and a big pinch of salt and pepper to a food processor or blender and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. This stays great in the fridge in a sealed container for 3 to 4 days. Stir well before using.
For the salad: Thinly slice the chicken breasts lengthwise to make thin chicken cutlets. You want THIN slices—ones you can almost see through! I get three to four thin slices from one chicken breast. Season the chicken all over with salt and pepper. Line a baking sheet with paper towels.
Place the whisked eggs in a shallow plate or bowl. Stir together the bread crumbs, lemon zest, and Parmesan in another plate or bowl.
Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. I like to heat the oil for a good 5 minutes before adding the chicken. Watch the heat the entire time—if the oil seems to be too hot or starts smoking, make sure to lower the heat!
Dip each piece of chicken in the egg, then in the bread crumbs, pressing gently so the crumbs adhere.
Add the chicken to the skillet two or three pieces at a time. Cook on each side until deeply golden, 3 to 4 minutes per side. This should cook the chicken the entire way through but check the temperature to make sure it is 165°F inside if you’re unsure. Remove each piece of chicken and place it on the paper towel–lined sheet. Repeat with the remaining chicken.
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Place the kale in a large bowl. Add 1/2 tablespoon of olive oil and massage the kale well with your hands. Let sit for 5 minutes. Add the Caesar dressing to the kale and toss well.
Slice the chicken into thin strips. Place it in the salad. Top with the shaved Parmesan. Serve!
Excerpted from EASY EVERYDAY by Jessica Merchant. Copyright © 2025 by Jessica Merchant. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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