This spin on a classic Caesar salad trades kale and almonds for lettuce and croutons. The recipe comes from the Chowgirls Killer Catering cookbook
For chicken: In a medium bowl or a large zip-top plastic bag set in a shallow dish, combine chicken, 3 tablespoons olive oil, lemon zest and juice, rosemary, garlic, 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper. Toss well to combine ingredients and coat chicken. Chill, covered, for 2 to 4 hours.
Preheat broiler. Arrange chicken on a lightly greased, broiler-safe pan; broil 4 to 6 inches from heat until cooked through (170°), 10 to 15 minutes, turning once. (Or prepare a gas or charcoal grill for direct cooking over medium heat. Grill chicken until well-marked and cooked through, about 10 minutes on each side.) Let chicken rest for 5 minutes, then cut into strips.
For dressing: In a small bowl, whisk together the remaining 1/3 cup olive oil, vinegar, anchovy paste (if using), egg yolk, garlic powder, salt and pepper. Continue whisking until dressing has thickened.
Place kale in a large bowl; drizzle with dressing. Using your hands, rub leaves until they are well-coated. Set aside at room temperature for at least 1 hour to ensure that kale is tender. Before serving, add chicken, sliced almonds and Parmesan cheese.