Go Greens! Kale Chicken Caesar Salad

• 1/2 cup plus 3 tablespoons extra virgin olive oil
• 2 (6 ounce) boneless, skinless chicken breasts
• salt and freshly ground pepper
• 5 slices good bread
• 8 - 10 Tuscan kale leaves
• 1/2 cup parmesan, shaved
• 2 tablespoons pine nuts, toasted
• 1 tablespoon Dijon mustard
• 1 teaspoon sherry vinegar
• 1 teaspoon shallot, finely chopped

1. Heat 1 tablespoon of the olive oil in a medium skillet over medium-high heat.
2. Season the chicken with salt and pepper and saute until cooked through, 5 to 6 minutes per side.
3. Remove from the skillet and let rest while you make the salad.
4. Meanwhile, preheat the oven to 400F, with a rack in the middle position.
5. Cut off the crusts of the bread and cut the bread into 1/2-inch-thick strips.
6. Place it on a baking sheet, drizzle with 2 tablespoons of the oil, and bake until the croutons are golden, 3 to 4 minutes.
7. Cut off and discard the stems of the kale and cut the rest into thin strips.
8. Gently massage the kale to break up the fibers a bit, then soak the leaves in a bowl of ice water.
9. Slice the chicken.
10. Dry the kale with paper towels and divide it among four bowls.
11. Add the croutons, sliced chicken, Parmesan and pine nuts.
12. Season with salt and pepper.
13. In a jar or small bowl, shake or mix the remaining 1/2 cup oil, mustard, vinegar and shallot until creamy.
14. Season with salt and pepper.
15. Pour the dressing over the salad, toss and serve.

extra virgin olive oil, chicken breasts, salt, bread, kale leaves, parmesan, pine nuts, mustard, sherry vinegar, shallot

Taken from www.foodrepublic.com/recipes/go-greens-kale-chicken-caesar-salad-recipe/ (may not work)