The august Caesar salad reigns over restaurant menus like a benevolent dictator of the romaine empire. We render unto you our version, incorporating decidedly more people-friendly, nutrient-rich kale beside a tender chicken breast laureled in rosemary and lemon. Topped with crispy artichoke hearts, our love for this low-carb, low-cal Caesar is as constant as the Northern Star.
Halve grape tomatoes. Stem kale and coarsely chop. Zest lemon and cut into ¼" slices. Stem and mince rosemary. Rinse chicken, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Make the Salad
Place kale and Caesar dressing in a medium mixing bowl. Toss to coat, then use your hands to massage dressing into kale leaves. Add grape tomatoes, toss again, and set aside.
Prepare the Artichokes
Drain and rinse artichokes, then gently press between paper towels to dry. Place artichokes and white rice flour onto a plate and toss to completely coat. Set aside.
Cook the Chicken
Place a medium non-stick pan over medium-high heat. Add ½ tsp. olive oil and chicken to hot pan. Sear on one side until golden brown, 2-4 minutes. Transfer to prepared baking sheet, seared side up. Wipe pan clean. Place lemon slices on and around chicken. Place on bottom rack of oven and roast until chicken reaches a minimum internal temperature of 165 degrees, 7-9 minutes. Remove from oven, sprinkle with rosemary and lemon zest (to taste), and rest 3 minutes.
Cook the Artichokes
Line a plate with a paper towel. Return pan used to sear chicken to medium heat. Add 1 Tbsp. olive oil to hot pan. Shake excess flour from artichokes and add to hot oil. Cook, while turning artichokes as they start to color, until golden brown and crispy on all sides, 6-9 minutes. Remove artichokes to towel-lined plate.
Plate the Dish
Place salad on plate and top with crispy artichokes. Serve chicken next to salad and garnish with roasted lemon slices.