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Food

Recipe Instructions:

Ingredients
2 lemons
1 1/2 lb. boneless, skinless chicken breasts
Kosher salt and pepper
8 thick slices baguette
1 clove garlic, halved, plus 1/2 small clove garlic, finely grated
1 large egg yolk
1/2 tsp. Dijon mustard
1/3 c. olive oil
1/4 c. grated Parmesan
5 oz. baby kale
Directions
Step 1
Cut 1 lemon in half. From remaining lemon, finely grate 1 teaspoon zest and squeeze 4 tablespoons juice.
Step 2
Cut chicken into 1 1/2-inch chunks; thread onto skewers and season with 1/4 teaspoon each salt and pepper. Grill until cooked through, 3 to 4 minutes per side. Grill 1 lemon half, cut side down, until charred; squeeze over chicken. Grill bread until toasted, rub both sides with garlic halves, then cut into cubes.
Step 3
In a large bowl, whisk together lemon zest and juice, egg yolk, mustard, grated garlic and 1/2 teaspoon salt. Slowly whisk in oil. Fold in Parmesan, then kale and croutons, and season with pepper. Serve with chicken.