If you’re like us, the phrase “Caesar salad” brings a twinkle of delight, as you visualize this tried-and-true classic. For over a century — yes, the Caesar was invented in Mexico in 1924 — this appetizer-slash-main course has been a reliable friend on countless lunch and dinner menus.

That said, it’s fun to explore new ways to tinker with this dependable dish. A popular one in recent years? The kale Caesar. If you’ve yet to make one at home, author of the cookbook Easy Everyday, Jessica Merchant, is here to give you the permission (and guidance) to do so. And after you whip up this genius take on the standard salad, you’ll never spend $20 on that fancy food hall version ever again.

First, Merchant decks out her Caesar with crispy chicken strips that are — innovatively — citrus-infused: “For the chicken, I add some freshly grated lemon zest right to the cheese and bread crumb mixture.”

Merchant pairs that perfectly crunchy protein with another new take, this time on the classic dressing: “I use my lemon Caesar dressing for this, making it a bright and refreshing dish all around.”

Her final words? “It’s filled with so much flavor, texture, and crunch that no one can resist.” Sounds like the lunch of our dreams.

Crispy Lemon Chicken Kale Caesar Salad

Ingredients

1 pound boneless, skinless chicken breasts
Kosher salt and black pepper
2 large eggs, lightly beaten
1½ 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 (see below)
½ cup shaved Parmesan cheese

Instructions

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.
Place the kale in a large bowl. Add ½ 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!

10-Minute Meal Prep: The bread crumb mixture can be stirred together and stored in the fridge until ready to use. The kale can be cleaned, chopped, and stored in the fridge until ready to use. The dressing can also be made ahead of time.

Lemon Caesar Dressing

Ingredients

4 cloves garlic, 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
½ lemon, juiced
Kosher salt and black pepper
1⁄3 cup extra-virgin olive oil

Instructions

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.

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.