Winter Caesar salad with chicken

Method

1. Season the flour and use to lightly dust the chicken fillets
2. Heat 1 tbsp of the olive oil in a frying pan and cook the chicken for 6-8 mins on both sides over a medium heat, until it’s cooked through
3. Remove from the pan, set aside and keep warm
4. Fry the kale in the same pan, until it’s just beginning to soften (1-2 mins). Roughly shred the little gem in a serving bowl, and toss through with the kale
5. Make a dressing: mash the anchovy fillets with the back of a spoon and then stir in the Parmigiano Reggiano (reserving a little to serve), yogurt, lemon zest and juice, garlic and mustard
6. Loosen with a splash of water, if needed
7. Finally, to make croutons, heat the remaining oil in the pan you used for the chicken and kale, then cook the bread until golden brown all over
8. To serve the salad, slice the chicken and place on top of the leaves, drizzle over the dressing, then scatter the croutons and reserved cheese over the top