1/4 c. freshly grated Parmesan, plus more for serving
1/4 c. 2% Greek yogurt
Juice of 2 lemons, divided
2 anchovy fillets
1/2 tsp. Worcestershire sauce
1 Garlic clove, minced
3 tbsp. extra-virgin olive oil, divided
Freshly ground black pepper
4 4-oz. chicken breasts
1 large bunch Tuscan kale, cleaned and thinly sliced
1/2 pt. red grape tomatoes
In a mini food processor, combine Parmesan, Greek yogurt, ¼ cup lemon juice, anchovy paste (or anchovies), Worcestershire sauce, and garlic and pulse. With the motor running, add 2 tablespoons olive oil and puree until smooth. Season with salt and pepper.
Heat a grill or grill pan over high heat. Season chicken with salt and pepper and rub with olive oil. Grill until golden and cooked through, 7 to 8 minutes per side, then pour remaining lemon juice over chicken breasts and transfer to a cutting board. Let rest 5 minutes, then slice into thin strips.
In a large bowl, toss kale and tomatoes. Add half the Caesar dressing and taste, adding more if desired.
Divide salad among 4 plates and top with grilled chicken and more Parm.
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