Thinly slice the chicken breasts lengthwise to make thin chicken cutlets. You want THIN slices - ones you can almost see through! I get 3 to 4 thin slices from one chicken breast. Season the chicken all over with salt and pepper. Line a baking sheet with paper towels.

Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. I like to heat the oil for a good 5 minutes before adding the chicken. Watch the heat the entire time - if it seems to be too hot, make sure to lower it!

Add the chicken 2 to 3 pieces at a time. Cook on each side until deeply golden, about 3 to 4 minutes per side. This should cook the chicken the entire way through, but take the temperature to make sure it is 165 degrees F inside if you’re unsure. Remove each piece of chicken and place it on the paper towel-lined sheet. Repeat with remaining chicken.

This reheats great! I store mine in foil in the fridge and reheat in the oven or air fryer until warm.

To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper to a food processor or blender and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. (This may make more dressing than needed, but you can store it sealed in the fridge for about 3 to 4 days and stir well before using.)

In a bowl, combine the cabbage and kale. Drizzle on a few tablespoons of the dressing and using tongs or your hands, toss well until everything is coated. Let this sit for a few minutes while you make the croutons.

Heat the butter in a skillet over medium heat. Add the bread pieces and toss until golden, about 4 to 5 minutes. Sprinkle on a pinch of salt if you wish.

To assemble the salad, toss the cabbage mixture with half of the parmesan. Place it on a plate, then top with the thinly sliced chicken. Add the croutons and parmesan and serve with the remaining dressing. Enjoy!