“Hello from the other side…”
Which side, you ask? The weird universe you all know as Colorado, in which it snows all spring long. Or, the non-existent blog post world. I’ll leave you guessing (thanks Adele). 😉
Even though winter continues to successfully overpower the warmth, we’ve slowly been moving out of our soup phase and back into lighter meals like lettuce wraps and salads. And this kale caesar salad is the perfect spring dinner (for those of you that have it… I’m not jealous or anything!).
I followed Ali’s lime caesar dressing recipe to a T, skipped the croutons and added tomatoes and breaded parmesan chicken instead. Even Mr. Steak and Potatoes himself enjoyed this lighter dinner… so, thumbs up all around over here.
Get the caesar salad recipe here, and the chicken recipe below.
- 2 large chicken breasts
- ½ cup flour
- 1 egg, whisked
- 1 cup panko bread crumbs
- ⅓ cup parmesan cheese
- 1 T Italian seasoning
- 1 t garlic salt
- ½ t pepper
- 1 T olive oil
- Heat a large skillet over medium-high heat with the tablespoon of olive oil.
- To prep the chicken breasts, slice each one in half the long way to make them thinner and easier to cook in the skillet (so really, you'll have four thin breasts). Next, set up three dishes for breading the chicken. The first plate is for the flour; the second plate/bowl is for the egg, and the third is for the panko bread crumbs and parmesan cheese.
- In that order (flour, egg, bread crumbs), coat the chicken breasts and set them to cook in the hot skillet. Sprinkle each side with the Italian seasoning, garlic salt and pepper. Flip several times, until browned and cooked through. Serve on top of your salad!