Kale Caesar Salad with Chicken

From the garden

• 1 bunch kale, stemmed and sliced into ribbons — lacinato/dinosaur kale is classic, curly works too
• 1 clove garlic, finely grated

From the pantry

• 1 lb boneless, skinless chicken breasts
• 4 slices crusty bread, torn into rough crouton-size pieces
• ½ cup mayonnaise
• ½ cup grated parmesan — plus shavings for the top
• 2 tsp Dijon mustard
• 1 tsp Worcestershire sauce — stands in for the anchovy
• 1 lemon — zest and juice
• 3 tbsp olive oil — divided
• salt — to taste
• black pepper

1. Toss the torn bread with 1 tablespoon of the olive oil and a pinch of salt and toast on a sheet pan at 400°F (or in a dry skillet) until golden and crunchy, 8–10 minutes.
2. Pound the chicken to even 3/4-inch thickness and season with salt and pepper. Sear in the remaining oil over medium-high heat 5–6 minutes per side until golden and cooked through to 165°F. Rest 5 minutes, then slice against the grain.
3. Whisk the dressing: mayonnaise, parmesan, Dijon, Worcestershire, garlic, lemon zest, and enough lemon juice to make it bright and pourable. Season with black pepper.
4. Put the kale ribbons in a big bowl with a pinch of salt and massage firmly with your hands for a minute or two, until the leaves darken and turn silky — this is what makes raw kale eat like a salad green.
5. Toss the kale with most of the dressing and the croutons, top with the sliced chicken and parmesan shavings, and drizzle the rest of the dressing over.