Chicken Kale Caesar Salad

• Lemony Caesar Dressing
• 1/2 cup grated Parmesan cheese + more for serving
• 2 minced garlic cloves
• 4 anchovies
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1/2 cup extra-virgin olive oil
• kosher salt and black pepper
• Chicken Salad
• 1 pound thinly sliced chicken breasts
• 3 cups bread cubes (1-inch pieces)
• 2 tablespoons unsalted butter
• 1 bunch kale

1. Dressing: In the bowl of a food processor add grated Parmesan cheese + minced cloves garlic + anchovies + Worcestershire + Dijon mustard + lemon juice. Whirl until combined. With the motor on, drizzle in extra-virgin olive oil. Season to taste with kosher salt and freshly ground black pepper.
2. Place thinly sliced chicken breasts in a ziploc plastic bag. Add half of the dressing, close and marinate in the fridge 30 minutes and up to 2 hours. Reserve remaining dressing
3. Croutons: Cut bread into 1-inch cubes (I like sourdough) to about 3 cups. In a medium saucepan over medium heat, unsalted butter. When foamy, add bread cubes and toast in an even layer, 5 minutes. Set aside
4. Heat a dry skillet or grill pan to medium high heat. When barely smoking, lay marinated chicken in an even layer and cook until brown and cooked through, 3 min per side. Remove and cut into 1-inch slices, crosswise
5. Remove tough inner ribs from 1 bunch kale (I like lacinato) then stack leaves and slice into thin strips crosswise. Toss in a bowl with remaining dressing. Top with chicken and croutons. Garnish with grated Parmesan and cracked black pepper.

lemony caesar dressing, parmesan cheese , garlic, anchovies, worcestershire sauce, mustard, lemon juice, extravirgin olive oil, kosher salt, chicken salad, chicken breasts, bread, unsalted butter, kale

Taken from food52.com/recipes/80819-chicken-kale-caesar-salad (may not work)