Chicken Caesar Salad With Crispy Kale | Donna Hay

Ingredients

• 500g (1 lb 2 oz) kale (about 10 stalks), stems removed and leaves torn
• ¼ cup (60ml/2 fl oz) extra virgin olive oil
• sea salt and cracked black pepper
• 400g (14 oz) wholemeal (whole-wheat) sourdough bread (about half a loaf), torn into 2.5cm (1 in) pieces
• 6 cloves garlic, skin on
• 2 x 180g (6 ¼ oz) chicken breast fillets, trimmed
• ½ cup (140g/5 oz) plain Greek-style (thick) yoghurt
• ¼ cup (75g/2½ oz) mayonnaise
• ⅓ cup (8g/¼ oz) flat-leaf parsley leaves, finely chopped
• ¼ cup (60ml/2 fl oz) lemon juice
• 2 teaspoons Dijon mustard
• 1 baby cos (Romaine) lettuce (150g/5 ¼ oz ), leaves separated
• ½ cup (40g/1½ oz) finely shaved parmesan