Kale Caesar Salad with Grilled Chicken

Ingredients

• 1 bunch of fresh kale or baby kale leaves
• Olivia's Parmesan Pepper Croutons
• 4 oz. chicken breast
• 1 Tbsp Balsamic vinegar
• 1/4 cup lemon juice
• 2 tablespoons mayonnaise
• 2 cloves chopped garlic
• 2 ground anchovy fillets
• 1 teaspoon anchovy paste, or 1/4 teaspoon salt
• 1/2 cup extra virgin olive oil
• Pinch of salt and fresh ground pepper to taste

Instructions

1. Heat a pan with olive oil over high heat. If your chicken breast is thick, slice it in half through the middle or pound it out to make it thinner. Season the chicken with salt and pepper. Place in the hot pan and reduce heat to medium-high. Cook each side for 3-4 minutes until golden. When the chicken is ready, simply place it on a plate or cutting board to rest until you're ready to serve it.
2. Wash fresh kale or baby kale leaves and place in bag & drizzle with extra virgin olive oil.
3. Close the bag, massage and shake it for a few minutes, then let the kale rest while you make the dressing.
4. When ready to assemble, add pieces of grilled chicken, shavings of good quality Parmesan cheese, and Olivia's Parmesan Pepper Croutons.
5. Add dressing and toss generously. Add additional shavings of Parmesan and serve.