1/4cupgrated hard cheesesuch as Parmigiano−Reggiano or Pecorino Romano
FOR SERVING (optional)
Chicharronespork rinds (see Notes)
Grated lemon zest
SUPER TRIFECTA or TRIFECTA spice blends
Season the chicken thighs on all sides with TRIFECTA or SUPER TRIFECTA blend, then grill until the meat is cooked through. Let rest for a few minutes, then slice.
Divide the kale and chicken slices among 4 plates, then drizzle 2 tablespoons of the dressing on each plate. Top with the grated cheese.
Add the chicharrones, lemon zest, and spice blends, if desired, before serving.
Use the dairy-free version of the Caesar dressing and omit the cheese.
If you can’t find baby kale, you can use arugula or Lacinato kale. To use Lacinato kale, remove the stems and finely chop the leaves, then squeeze it gently to break down some of its rigidity, so it begins to soften before you mix it with the dressing.
If you’re baking or grilling chicken thighs just for this recipe, depending on your protein needs, you may or may not need to use it all. Keep any extra on hand for snacks or easy meals.
The chicharrones provide crunch and replace croutons! They’re a delicious addition to this salad, but they’re not required. A few brands include 4505 (my favorite), EPIC, and Pork Clouds.