Dairy-Free Kale Caesar Salad with Chicken & Potatoes Kit

What You Get

Steamed potatoes

Lemon-herb marinated chicken breast

Lacinato kale

Avocado

Nutritional yeast

Vegan Caesar dressing

Lemon

What You'll Need

Olive oil

Salt and freshly ground pepper

Step 1

Preheat the oven to 400°F. Cut the potatoes into halves or quarters, depending on size.

Step 2

In a large cast-iron skillet or sauté pan over medium heat, warm 3 tablespoons olive oil. Add the chicken and cook until golden on the first side, 5 minutes. Flip the chicken, add the potatoes, season with salt, and transfer the pan to the oven. Bake until the chicken is no longer pink at the center, and the potatoes are crispy, 10 minutes. Let the chicken rest for at least 5 minutes before slicing across the grain.

Step 3

Meanwhile, remove the ribs from the kale and chop the leaves into bite-size pieces. Peel, pit, and dice the avocado. Add 1 tablespoon of nutritional yeast to the dressing and stir to combine.

Step 4

Place the kale leaves in a bowl, drizzle with the juice of ½ lemon and 1 tablespoon olive oil, and season with a pinch of salt. Massage to help the leaves soften slightly, 30 seconds. Drizzle with ⅓ cup of the dressing, and toss to coat.

Step 5

Heap the salad on plates, and top with the chicken, crispy potatoes, and avocado. Sprinkle with nutritional yeast, grind with pepper, and serve.