Ingredients
2 boneless skinless chicken breasts
2 tbsp oil (divided)
1 tsp garlic powder
3 slices bread (brioche preferred)
2 tbsp butter
2 tbsp freshly squeezed lemon juice
2 tsp dijon mustard
1 tsp Worcestershire sauce
1 tsp anchovy paste
2 cloves garlic (minced)
1 cup kewpie mayo
1/2 cup Parmigiano Reggiano cheese (finely grated)
2 heads lettuce (washed and chopped, romaine preferred, )
1 bunch kale (trimmed, washed, and chopped)
Instructions
Cook the chicken: Toss the chicken in a bit of oil and 1 tsp garlic powder. Season with salt and pepper and air fry for 12-15 minutes at 400°F or until the juices run clear. Remove from the air fryer and let rest.
Make the croutons: While the chicken is cooking, rip or cut the bread into cubes. Melt the butter in a pan over medium heat with a touch of oil and add 1 clove minced garlic and the bread and and toss everything to coat. Cook until the bread is crusty, golden, and crisp, stirring occasionally. Remove from the heat and set aside.
Make the dressing: Mix together the lemon juice, dijon, Worcestershire, minced garlic, anchovy paste, parmesan cheese, and Kewpie mayo. Taste and season with salt and pepper.
Assemble the salad: In a large bowl (the largest one you have) combine the romaine, kale, chicken, and croutons and toss with the dressing to taste. If desired, top with the ramen egg, a fresh shaving of parm, the toasted cashews, and a lemon wedge for squeezing.