Categories: Salad- slaw- salad dressing

Ingredients

• 2 oz. whole-grain bread with seeds, torn into 1-inch pieces
• 1 1/2 oz. Parmesan, cut into 1-inch pieces, plus 1/4 cup finely grated
• 1 Tbsp. olive oil, plus more for the pan
• 1 lb. thin chicken cutlets
• Kosher salt and pepper
• 1 lemon
• 2 cloves garlic, finely grated
• 1 anchovy, finely chopped
• 2 tsp. Dijon mustard
• 1/2 tsp. Worcestershire sauce
• 1/4 cup low-fat Greek yogurt
• 1/2 large head romaine, torn into pieces
• 1 5 oz. pkg. baby kale

Directions

1. Heat oven to 375 degrees. Line a large baking sheet with nonstick foil. In the bowl of a food processor, process the bread and Parmesan pieces to form coarse crumbles. Add the oil and pulse to combine.
2. Drop 8 spoonfuls (about 2 Tbsp. each) of the mixture onto the prepared baking sheet and form 2-inch rounds. Bake until golden brown, 7 to 9 minutes. Let cool on the baking sheet.
3. Meanwhile, lightly oil a grill pan and heat over medium-high heat. Season the chicken with 1/4 tsp. each salt and pepper and grill until cooked through, 2 to 3 minutes per side. Transfer to a cutting board and slice.
4. Zest the lemon over a large bowl, then squeeze in the juice (you should have about 2 tsp. zest and 3 Tbsp. juice). Add the garlic, anchovy, mustard, Worcestershire, grated Parmesan and 1/2 tsp. pepper and whisk to combine. Whisk in the yogurt.
5. Add the lettuce to the dressing and toss to coat. Fold in the chicken and kale and serve with the Parmesan crisps.

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