Kale Cesar

I love baby kale with a nice Cesar dressing, top it with some grilled chicken and you got a wonderful weeknight meal!

1 egg
3 tbsp lemon juice
1 clove garlic, chopped
1/2 tsp worcestershire sauce
1/4 tsp crushed red pepper
1 tsp dijon mustard
1 tsp anchovy paste
1/2 c parmesan
1/2 tsp black pepper
1/2 c olive oil

2 c beead crumbs
16 oz baby kale or romaine
6 oz cherry tomatoes, halved
1 large avocado, chopped
1 lb chicken
Olive oil
2 cloves garlic, minced
salt and pepper
1/4 c parmesan, shaced
1/4 c olives, halved

In a bowl combine 1/4 c olive oil and garlic. Add chicken, toss to coat and refrigerate for 30 minutes – overnight.

In a food processor, add the egg, lemon juice, garlic, Worcestershire, red pepper, mustard, anchovy, black pepper and parmesan. Allow to process until frothy. While the food processor add the oil in a slow stream.

Heat the grill on medium high and cook chicken for 5 – 7 min per side. Let rest for 10 then slice thin.

Toss remaining ingredients in a bowl with dressing and divide among plates. Top with chicken and shaved parm.

Serves 4.