New Meal Monday: Grilled Chicken Kale Caesar Salad

Every Sunday my wife and I try and plan out what we'll be having for dinner the coming week.  This allows us to plan ahead and ensure we minimize the number of trips we have to make to the grocery store.  She almost always suggests a salad for dinner for at least one meal.
I don't know about everyone else, but I typically think of a salad as either a side, or as something I eat before dinner--like to warm up before the main meal, but I don't usually think of as the meal.  Except for this salad we made recently--a Kale Caesar Salad topped with Grilled Chicken.
We made our own dressing, and homemade croutons and that really made a big difference!
Below is how we made the croutons, the dressing and the chicken. This is designed for about 4 large dinner salads.
We like to measure out how much greens we want based on how big a salad we want, and we went with equal parts kale and romaine.  Likely about 4 Cups of Kale and 4 Cups of Romaine but scale up or down based on your preference.
Once everything below is prepped, toss the greens in a large bowl with croutons and dressing till well mixed and serve. Top salads with grilled chicken.

What you'll need:

  • 5 Tbsp extra-virgin olive oil
  • 1/2 tsp and finely minced garlic
  • 1/2 loaf of ciabatta bread, cup into small cubes (about 4.5C)
  • 1/4C water
  • 1/4 tsp salt
  • 2 Tbsp finely grated Parmesan

How you'll do it:

  1. Combine 1 Tbsp oil and garlic in a bowl
  2. In separate bowl toss bread with salt and water
  3. Combine remaining oil and bread in 12" nonstick skillet and cook medium heat until browned an crisp
  4. Off heat clear middle of skillet and garlic mixture.
  5. Cook with remaining heat until fragrant (about 10 seconds)
  6. Transfer crouton mixture to bowl, top with Parmesan and toss till combined.

What you'll need:

  • 1/4 C Mayonaise
  • 2-3 Cloves of Garlic Minced
  • 1 tsp anchovy paste
  • 1 Tbsp lemon juice
  • 1 Tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/2C extra virgin olive oil
  • 3/4C finely grated Parmesan cheese

How you'll do it:

  1. Mix all ingredients except oil and cheese. Whisk together rigorously until well combined.
  2. Whisk in olive oil until well combined.
  3. Whisk in cheese until well combined.

(Instead of mixing with whisk, you can use a blender or food processor.  Use dressing right away, or refrigerate to chill and whisk lightly before use)

What you'll need:

  • 2 chicken breasts
  • 1 clove garlic minced
  • 1.5 tsp oregano
  • 2 tsp seasoned salt
  • 1 tsp black ground pepper
  • olive oil

How you'll do it:

  1. Slice chicken into 1-1.5" strips
  2. Combine all ingredients in bowl and allow chicken to marinade for 3-4 hours.
  3. Grill Chicken over medium heat until internal temperature reaches 165F