Chicken Kale Caesar Salad

1. 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. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.