A contemporary riff on a classic caesar salad made a little heartier (and healthier) thanks to leafy Tuscan kale. Topped with tender marinated chicken, this salad aces the dinnertime gig. 

What You Get:
Garlic-herb marinated chicken breast
Parboiled potatoes
Lacinato kale
Lemon
Cherry Tomatoes
Caesar dressing
Pecorino cheese

What You’ll Need:
Olive oil
Salt

Step 1: Preheat your oven to 475°F, and line a sheet pan with parchment paper or foil.
Step 2: Arrange the potatoes over one-half of the pan, and toss with a drizzle of olive oil, a pinch of salt, and freshly ground black pepper. Arrange the chicken skin side up over the empty half of the sheet pan, and bake for 25-30 minutes, or until the chicken is golden brown and its juices run clear. 
Step 3: Meanwhile, rinse the kale and shake it dry. Strip the leaves, and chop into bite-sized pieces. Add to a bowl with the juice of half a lemon, 2 tbsp olive oil, and a pinch of salt. Massage for 30 seconds with your hands, and let sit while the chicken is in the oven.
Step 4: Once chicken and potatoes are cooked through, remove from the oven and transfer the chicken to a cutting board to rest for 4-5 minutes. Cut the cherry tomatoes into halves, and toss the kale with the dressing and half of the pecorino. Divide the salad among plates, and top with the crispy potatoes and tomatoes. 
Step 5: Remove the chicken meat from the bone with your fingers or a knife, simply shred with your hands. Finish the salad with a helping of chicken over top, along with a sprinkle of some of the remaining pecorino.

Contains: milk, egg, fish.