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One of the best things about this salad is that everything can be made in advance and assembled right before you’re ready to serve it. Whenever I have leftover bread, I also like to make croutons so I have them on hand pretty much most of the time. See the recipe below for the salad and a link for the crouton recipe.

Baby Kale (5 oz package)

Grilled Boneless Skinless Chicken Breasts, sliced (1 1/2-2, 6 oz each serving per person)

Croutons 1 Cup, here’s my recipe, https://www.thesomervilletimes.com/archives/73172

Caesar Dressing
1 Cup Mayonnaise
2 Garlic Cloves, pressed or finely minced to a paste consistency
1 Teaspoon Worcestershire
1 Teaspoon Dijon Mustard
2 Tablespoons Lemon Juice
5 Drops Fish Sauce
1/4 Cup Grated Parmesan Cheese, plus extra to add to the salad
1/4 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Grated Black Pepper

In a small bowl, add all the ingredients listed above and blend well. Store it in the refrigerator in an airtight container for up to a week. To assemble, place 1/3 cup of the Caesar dressing into a large bowl, then add the package of baby kale and the croutons to the bowl and toss it well until everything is lightly coated with the dressing. You can always add more dressing to your liking and serve extra on the side. Divide the mixture between three bowls or plates. Add the sliced grilled chicken and top off with either grated or shaved Parmesan cheese. Serving size for 3.

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