Kale Caesar Salad with Grilled Chicken

• 1/4 c. grated Parmesan cheese, plus more for serving
• 1/4 c. 2% Greek yogurt
• Juice of 2 lemons, divided
• 2 anchovy fillets
• 1/2 tsp. Worcestershire sauce
• 1 Garlic clove, minced
• 3 tbsp. extra-virgin olive oil, divided
• kosher salt
• Black pepper
• 4 (4-5 oz.) chicken breasts
• 1 large bunch Tuscan kale (or 2 sm. bunches), cleaned and thinly sliced (9 c.)
• 1/2 pt. red grape tomatoes

1. In a mini food processor, combine Parmesan, Greek yogurt, 1/4 cup lemon juice, anchovy paste (or anchovies), Worcestershire sauce, and garlic and pulse.
2. With the motor running, add 2 tablespoons olive oil and puree until smooth.
3. Season with salt and pepper.
4. Heat a grill or grill pan over high heat.
5. Season chicken with salt and pepper and rub with olive oil.
6. Grill until golden and cooked through, 7 to 8 minutes per side.
7. Pour remaining lemon juice over chicken breasts and transfer to a cutting board.
8. Let rest 5 minutes, then slice into thin strips.
9. In a large bowl, toss kale and tomatoes.
10. Add half the Caesar dressing and taste, adding more if desired.
11. Divide salad among 4 plates and top with grilled chicken and more Parm.

parmesan cheese, yogurt, lemons, anchovy, worcestershire sauce, garlic, extravirgin olive oil, kosher salt, black pepper, chicken breasts, kale, red grape tomatoes

Taken from www.delish.com/cooking/recipe-ideas/recipes/a43058/best-kale-caesar-salad-grilled-chicken-recipe/ (may not work)