Caesar Chicken

More chicken, more texture, less salad. That's what's happening in our Caesar Chicken - a riff on a classic lunch salad but made for dinner and beyond.

Course Main Course

Cuisine American

Keyword avocado toast, avocado toast recipe, avocado toast with egg

Prep Time 20

Total Time 1 20

Servings servings

Calories 659kcal

Author Nicole

Cost $20

Equipment

1 mini food processor

Ingredients

1 ½ lbs baby Dutch potatoes
2 tbsp olive oil, divided
1 tbsp butter
4 small chicken breasts, about 4-6 ounces each
1 1/4 tsp kosher salt, divided
1/4 cup grated parmesan cheese, divided
1/4 cup avocado oil
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
1 large egg yolk
1 teaspoon Worcestershire sauce
1 large garlic clove
3 tbsp lemon juice
8 cups kale, finely chopped
1 pint yellow cherry tomatoes, halved

Instructions

Preheat oven to 425 degrees.
Add the baby potatoes to a large oven-safe skillet. Pour in enough water to cover them halfway. Bring to a boil and cover tightly with a lid. Reduce to a simmer and cook for 20-25 minutes until they are fork tender. Drain the potatoes in a colander. Make sure they are completely dry. Transfer potatoes to a large sheet pan with high sides. Drizzle with 2 teaspoons of olive oil, toss the potatoes to coat. Spread the potatoes out and use a potato masher or bottom of a cup or measuring cup to gently smash each potato. You want uneven edges! Drizzle with another tablespoon of olive oil and season with salt and pepper. I usually need about 1/2 teaspoon of salt to evenly coat each potato. Set the timer for 15 minutes. After 15 minutes, sprinkle the potatoes with 1/4 cup of parmesan cheese. Continue to cook until the potatoes and parmesan are crispy.
While the potatoes cook, start the chicken. Wipe the same large oven-safe skillet you boiled the potatoes in clean. Heat over medium-high flame. Add 1 tablespoon olive oil and the butter. Season the chicken breasts with 1 teaspoon salt evenly on both sides. (General rule is 3/4 teaspoon of salt per pound of chicken). Place the chicken in the pan and sear until golden brown on both sides, about 3–4 minutes per side. Once the chicken has reached 165 degrees on a meat thermometer, remove the chicken to a plate. Cover with foil to keep warm. If the chicken is not done cooking, simply slide the potatoes to one side of the pan. Be sure they aren't touching. Add the chicken to the sheet pan and continue to cook until the breasts reach 165 degrees.
While the chicken and potatoes cook, make the dressing. In a small bowl or measuring cup add 2 tablespoon of the lemon juice, Dijon, egg yolk, garlic, anchovy paste and Worcestershire. Slowly drizzle in the avocado oil while whisking constantly until thickened and emulsified. Stir in 1/4 cup parmesan and season with salt and pepper to taste.
Finely chop the kale while the chicken and potatoes finish cooking. And I mean finely! This will take place of massaging the kale. You can also buy kale pre-chopped but I usually give it a quick run through with my knife regardless.
Heat the skillet you cooked the chicken in to a low heat, add one tablespoon of lemon juice. Use a wooden spoon to scrape up the brown bits. Turn the heat off and add the kale to the skillet along with a few drizzles of the dressing. Toss to combine. Season the greens with salt and pepper to taste. Add half cherry tomatoes and toss gain.
To assemble: Pile the kale onto a large serving platter or individual dinner plates. Top with the chicken (slice or leave whole) and the crispy smashed potatoes. You can also scatter the potatoes around. Finish with a generous drizzle of Caesar dressing, extra parmesan cheese and the remaining tomatoes. Enjoy!

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