Ingredients
2 Raw Fresh Chicken Breasts
4 Slices of Bacon
4 Cups Ripped Kale
2 Tbsp Shredded Parmesan
Caesar Dressing or Vinaigrette
1 Large Zucchini
4 Tomatoes on the Vine
¼ Red Onion
1 Tsp Basil
1 Tsp Oregano
2 Tbsp Olive Oil
2 Garlic Cloves
3 Tbsp Balsamic Glaze
1 Lemon
Instructions
Total Cook & Prep Time: 40 Minutes
Makes Appx: 4 Servings
Place a cast iron, or regular non-stick, frying pan on medium heat on a burner with 1 tbsp of olive oil.
Place a second frying pan on medium heat and add the strips of bacon. Flip the bacon regularly and keep it lying flat. This bacon will be used to top the caesar salad so I like to cook the bacon until crispy (approximately 20 minutes pan frying).
Once the first pan’s oil is heated, place the chicken breasts on the pan. I like using a cast iron to get the chicken skin nicely browned. Flip chicken after approximately 10-15 minutes. It will take about 30 minutes to cook the chicken all the way through.
Preheat the oven to 400 Degrees Fahrenheit, and lay out a baking sheet, lined with parchment paper or greased.
While the chicken and bacon are cooking, slice zucchini into medallions.
Finely chop onion and tomato, mince garlic and combine in a small bowl. Mix in a tbsp of olive oil, oregano, and basil.
Lay out zucchini medallions on lined baking sheet, and scoop approximately 2 tbsp of bruschetta onto each slice.
Sprinkle parmesan and drizzle balsamic glaze on each medallion.
Place the pan of zucchini bruschetta into the oven and allow to cook for 10-12 minutes.
While zucchini bruschetta is baking, rip kale into a large serving bowl, mix in desired caesar dressing. Slice chicken and chop bacon to top the salad. Add some grated parmesan and a squeeze of fresh lemon to the salad if you have it.
Take the zucchini out of the oven, pair a few medallions with a bowl of kale caesar salad and you are good to go.
