Kale Chicken Caesar Salad

Ingredients

• ----For the chicken----
• 6–8 boneless skinless chicken thighs
• ¼ cup butter, melted
• ½ lemon, zested
• 2 garlic cloves, minced
• 1–1 ½ teaspoons dry Italian seasoning
• 2 tablespoons ground Parmigiano Reggiano cheese
• Salt & pepper
• ----For the salad----
• 2 anchovies, minced
• 1 teaspoon Dijon mustard
• 3 tablespoons mayonnaise
• ½ lemon, juiced
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• ¼ cup finely grated Parmigiano Reggiano
• Salt & pepper
• 1 large bunch Tuscan kale
• --For the topping----
• 2 tablespoons olive oil
• 2 slices of bread
• Grated Parmigiano Reggiano
• Pepper

Directions

1. Heat your oven to 425ºF and line a sheet pan with parchment paper. Lay the chicken thighs out onto the pan and set aside. In a small bowl, stir together the butter, lemon zest, garlic, Italian seasoning, and Parmigiano Reggiano. Season with salt and pepper and spoon evenly over the chicken thighs.
2. Roast the chicken thighs for 25 minutes or until cooked through.
3. Meanwhile, prepare the salad by whisking together the anchovies, mustard, mayo, lemon juice, red wine vinegar, and olive oil in a large bowl. Add in the Parm and season with salt and pepper. Strip the kale from its stems and thinly slice. Add to the bowl with the dressing and set it aside without tossing.
4. For a little crunchy topping, heat the oil over medium heat. Tear or cut the bread into small pieces and add to the oil. Cook, stirring frequently, until golden brown.
5. When the chicken is done, set it aside for 5 minutes to rest.
6. Toss the salad and scatter with the crunchy topping as well as some extra parm and pepper. Serve with the chicken on the side or sliced overtop.