Kale Caesar Chicken Salad

Instructions

1. Season the chicken with garlic powder, onion powder, salt, and black pepper.

2. Heat the olive oil in a skillet over medium-high heat. Cook the chicken for 5 to 6 minutes per side, or until cooked through and the internal temperature reaches 165°F.

3. Transfer the chicken to a cutting board and let it rest for 5 minutes, then slice.

4. In a small bowl, whisk together the Greek yogurt or mayonnaise, olive oil, lemon juice, Dijon mustard, garlic, anchovy paste if using, salt, and black pepper. Add water 1 teaspoon at a time until the dressing reaches your preferred consistency.

5. Add the chopped kale to a large bowl with a small spoonful of dressing. Massage the kale with clean hands for 1 to 2 minutes until it begins to soften.

6. Add the romaine, red onion, half of the croutons, and half of the Parmesan. Drizzle with more dressing and toss well to coat.

7. Top with sliced chicken, the remaining croutons, Parmesan, and lemon zest if using. Serve immediately.