Kale & Chicken Caesar Salad with Parmesan Crisps

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

Form four 4-inch circles of Parmesan on the prepared baking sheet. Bake until lightly browned on the edges and crisp, 10 to 14 minutes. Set aside to cool.

Meanwhile, place chicken in a large saucepan with water to cover. Bring to a simmer and cook until an instant-read thermometer inserted in the center registers 165 degrees F, 12 to 16 minutes. Remove the chicken from the water. When it is cool enough to handle, shred.

Mince garlic. Sprinkle with salt and mash with the side of a chef's knife to make a paste. Transfer to a large bowl. Whisk in oil, lemon juice, tamari, anchovy paste and pepper. Add kale and, with clean hands, massage it with the dressing until well coated and reduced in volume, about 1 minute. Add romaine, tomatoes and the chicken; toss to coat. Divide the salad among 4 plates and crumble a Parmesan crisp over each.