Broccoli-Kale Caesar with Chicken
plus Garlic Bread & Parmesan
- Wheat
- Soy
- Eggs
- Milk
Our crunchy broccoli slaw blend is the hero ingredient that gets this quick chicken meal on the table in a lightning-fast 20 minutes! You’ll toss the veggies with creamy Caesar dressing, top with tender, garlicky seared chicken cutlets, and finish with a sprinkle of Parmesan cheese and a side of chewy-crisp ciabatta garlic bread.
Ingredients
8 ounce
Kale, Broccoli, and Brussels Sprouts Mix
1 unit
Ciabatta
(Contains: Wheat, Soy)
1.5 ounce
Caesar Dressing
(Contains: Eggs, Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring 2 TBSP butter (4 TBSP for 4 servings) to room temperature in a small microwave-safe bowl. Wash and dry produce. • Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. Season all over with half the garlic powder (you’ll use the rest in the next step), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side.
• Halve and toast ciabatta until golden. • Add remaining garlic powder to bowl with softened butter. Stir to combine. TIP: If needed, microwave butter for 10-15 seconds to soften. • Spread garlic butter over cut sides of ciabatta; cut garlic bread into quarters.
• In a large bowl, combine kale mix with a large drizzle of olive oil and a pinch of salt. Using your hands, massage veggies (similar to how you would knead dough) until tender, 1-2 minutes. • Stir in half the Parmesan. Drizzle with as much dressing as you like. Taste and season with salt and pepper.
• Slice chicken crosswise. • Divide salad between shallow bowls. Top with chicken and remaining Parmesan. Drizzle chicken with any remaining dressing. Serve with garlic bread on the side.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it tasty and refreshing, while others felt it lacked flavor or was too bitter.
- Ease of prep: Quick and easy to make, with a 20-minute prep time that many appreciated.
- Suggestions: Consider adding more dressing for better coverage and flavor; massage kale thoroughly to tenderize.
- Portions: A few felt the salad portion was small; others suggested adding ingredients like tomatoes or craisins.
- Texture: Some found the veggie mix too tough; briefly stir-frying or finely chopping the greens may help.
Reviews from our home cooks
This has got to be one of my favorite meals to make. The kale salad was absolutely rich and perfect and paired perfectly with the chicken.
This meal surprised me by how simple it was to prepare and was very tasty.
This was really good!! Fresh garlic would have been better!
This recipe was very good! All ingredients were perfect together...
Not a fan of kale but I wanted to try and it was good in this salad.
Skip the step in wrapping the chicken in plastic wrap and pounding the chicken and just season and cook as instructed. No need as this is not a sandwich that is being made.
Quick and easy to make. The garlic bread is always a hit.
It needed more caesar dressing. Overall I really liked it.
This didn't feel like enough for 2 full servings. The amount of the greens mix was about 2/3 of what it needed to be to properly divide into 2 portions.
Was a little weird to have broccoli in it. A kale romaine or other trad. lettuce mix would be better. Also needs a bit more dressing.
