| 350g Kale (Stalks removed and Leaved Shredded) | |
| 2 Skinless Chicken Breasts (Butterflied) | |
| 1 Head Red Chicory (Leaves Separated) | |
| **For the Dressing** | |
| 1 Garlic Clove (Roughly Chopped) | |
| 4 Anchovy Fillets (Roughly Chopped) | |
| 1/2 TL Dijon Mustard | |
| 2 EL Parmesan (Grated) | |
| Juice of 1/2 Lemon | |
| 150g Joghurt |
| 1. | Put the shredded kale into a large mixing bowl, season with salt and pepper and drizzle with the olive oil. Rub the oil and seasoning into the kale leaves for a few minutes to help tenderize the leaves, then leave for 30 minutes while you prepare the rest of the salad. |
| 2. | Heat a griddle pan over a medium-high heat. Rub the butterflied chicken breasts with a little olive oil and season with salt and pepper. Place on the griddle pan for 3-4 minutes on each side, or until just cooked through. Remove the chicken and leave to rest. |
| 3. | Meanwhile, make the dressing; put all the ingredients into a blender and blitz until smooth. Taste and adjust the seasoning, adding a little more lemon juice, if needed. |
| 4. | Once the chicken has cooled and the kale is tenderized, toss the kale and chicory with the dressing, mixing really well to coat the leaves. Slice the chicken, place it on top, then grate over a little Parmesan, if using. |