Arrange ingredients: Divide kale and romaine among two medium sized bowls and mix the greens together slightly. Arrange the tomatoes, chicken breast, parmesan shards and parmesan crisps into distinct piles on top of the greens.
Serve: Divide the dressing into two small containers and serve alongside the salad along with a lime wedge (allowing diners to add dressing and lime juice to their preferred taste and toss the salad together themselves) OR add dressing and lime to the salads directly and toss all the ingredients together just before serving.
Notes
Recipe time does not include preparing roast chicken, homemade parmesan crisps or homemade caesar dressing.
For the best flavor and juiciness, roast bone-in chicken breasts (also known as “split breasts”). Preheat the oven to 350°F and roast the chicken for 35-40 minutes. Allow it to cool slightly before removing the meat from the bone and chopping it for the salad.
