Chick-Fil A Lemon Kale Chicken Caesar Salad

This Chick-Fil-A copycat lemon kale chicken caesar salad was so easy to create at home on the Blackstone griddle and also pretty tasty (I think better). The lemon, parmesan panko and the dressing was so vibrant and and flavorful.

https://www.youtube.com/watch?v=PL_Op75iWu4

Ingredients:

Dressing (use it for the marinade, panko, and dressing)

1/2 cup olive oil

2 large Juice lemon (about 1/4 cup lemon)

2 cloves garlic (more to taste)

3 tsp Dijon mustard

3 tsp honey

Zest of a lemon

Salt and pepper to taste

2 Chicken breasts -cut into cubes

1/4 cup panko crumbs

Kale

1 Romain lettuce heart

1/2 cup shaved parmesan Romano & asiago cheese

grated parmesan

Hussey's Fiesta Dust

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Directions: 

1. Mix the dressing ingredients in a measuring cup and mix well. Pour a little bit over the cubed chicken ( this will be used for the dressing as well so keep some for the salad)and let sit for 30 minutes to an hour.

2. Take about 2 teaspoons of dressing and add to panko and mix together.

3. Strip stems off Kale and rough chop Kale and lettuce. Add to a bowl and mix up.

4. Get one side of griddle to low or 320 degrees and put down Panko and toast off. Keep an eye on Panko as it will not take long. When you see some browning take the Panko off the griddle. Add some Parmesan to the panko and mix.

5. The middle of the griddle, get temp up to searing temp of 425-500 degrees. When ready add some avocado oil to griddle and put down the chicken. Don't touch chicken for 45 seconds to get a good sear on it. Flip and continue cooking. Add a little bit of the dressing to the chicken and cook till internal temp is 165. When done, remove from griddle.

6. To build, take some greens and put into a bowl. Next add some chicken to greens followed by shaved asiago, Panko crumbs, salad dressing and two lemon wedges.