Kale Chicken Cesar Chef Salad Emelia

I recently got a bag full of fresh baby kale from a gardener friend - so true a summer treat, I named this salad after her. When the kale is young and tender, I like to use it in salads and slaws - no need to cook it. Just a quick trimming of any minor thicker stems, and you are good to go.

2 chicken breasts, pounded 1/2-inch

Marinade:
1/4 cup white balsamic vinegar
1/4 cup olive oil
2 cloves garlic, finely minced
1 Tbsp fresh rosemary, minced
1 Tbsp fresh sage leaves, minced
1 Tbsp fresh mint, minced
1 Tbsp anchovy paste

4 cups fresh baby (or locatello) kale leaves, trimmed and chopped, washed
1 Kirby or 1/2 English cucumber, cut into 1/2-inch dice
2 medium tomatoes, cut into wedges

Cesar dressing:
1/3 cup good real mayonnaise
2 Tbsp seasoned rice vinegar
juice of 1 lemon, 1/4 cup
1/4 cup olive oil
2 cloves garlic, very finely minced through a press
1 tsp whole grain Dijon mustard
1/2 cup coarsely grated Parmesan, Romano, or extra sharp aged cheddar cheese (I used very aged Canadian cheddar)
1/2 tsp salt
freshly ground back pepper

Mix together the marinade ingredients in a wide casserole. Toss the chicken with the marinade and allow to marinate for at least 30 minutes, or even better, overnight in the refrigerator.

Heat grill to high. Return chicken to room temperature before grilling.

Mix together the Cesar dressing by whisking together the dressing ingredients in a small bowl.

Grill the chicken for about 10-12 minutes, or until fully cooked through. Allow to rest on a cutting board for 5 minutes. Slice each breast on a bias.

Toss kale with a few tablespoons of Cesar dressing, and massage well with your fingers to soften kale leaves. Wash hands. Fold in the cucumbers to the kale mixture.

Distribute the dressed kale between large plates. Top each plate with one of the sliced chicken breasts. Arrange the tomato wedges evenly around the salad. Garnish with favorite fresh herbs and serve with extra dressing on the side.

Serves 2.

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