• Wash and dry all produce. • Zest and quarter lemon. Cut tomato into wedges.

• In a small bowl, combine Caesar dressing, sour cream, lemon zest, and a squeeze of lemon juice. Season with salt and pepper; set aside.

• Pat chicken* dry with paper towels. Season all over with half the Italian Seasoning (all for 4 servings), salt, and pepper. • Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a cutting board.

• Meanwhile, remove and discard any large stems from kale. Add to a large bowl along with a large drizzle of olive oil, a squeeze of lemon juice, and a big pinch of salt. • Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, giving them a tender (never fibrous!) texture.

• Add tomato, Parmesan, croutons, and 2/3 of the dressing (save the rest for serving) to bowl with kale. • Gently toss until coated. Season with salt, pepper, and more lemon juice if desired.

• Divide salad between shallow bowls or plates. • Slice chicken crosswise and arrange over salad. Drizzle with remaining dressing and serve.