Homemade chicken nuggets with kale Caesar salad

Make a plate of simple, classic chicken skewers and serve with a creamy, garlicky, kale salad. You will make a potha dish in half an hour.

You can try it with a whole breast fillet if you want to avoid the skewering process.

What you will need for 4 servings:

• 2 lemons
• 500g chicken breast
• salt and pepper
• 8 slices of baguette
• 1 clove garlic, halved, plus 1/2 small garlic clove, minced
• 3 cloves of garlic, finely chopped
• 3 tablespoons of fresh lemon juice
• ½ cup light mayonnaise
• 1 teaspoon of mustard
• 2 tablespoons Worcestershire sauce
• ½ cup Parmesan cheese, grated
• Salt Pepper
• ½ cup olive oil
• 300 g baby kale

How to make it:

Cut 1 lemon in half. From the remaining lemon, grate 1 teaspoon of zest and squeeze 4 tablespoons of juice. Cut the chicken into small pieces. Skewer and season with 1/4 teaspoon salt and pepper. Grill 3 to 4 minutes per side. Grill 1 lemon half, cut side down. Drizzle over the chicken. Grill the bread well, rub both sides with the garlic, then cut into cubes.

In a large bowl, whisk together the lemon zest and juice, egg yolk, mustard, minced garlic, and 1/2 teaspoon salt. Slowly whisk in the oil.

Put the kale, parmesan and croutons in a bowl and season with salt and pepper. Serve with the chicken skewers.

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