from A Flavor Journal
Marinate two chicken breasts in a buttermilk marinade with garlic powder, salt, pepper, and parsley. (2 hours)
Combine buttermilk, greek yogurt, mayonnaise, asiago cheese, dijon, garlic, herbs, & a pinch of sugar + salt.
Shake off as much marinade as possible, then grill the chicken for about 4-5 minutes per side until cooked through. Rest chicken for 10 minutes.
Massage 6 cups of kale with 1 heaping teaspoon of olive oil & a pinch of salt.
Sliced or chopped.
Toss one cubed croissant with olive oil, dried oregano, parmesan, salt and pepper. Bake at 350 for 10 minutes.
& grate fresh Asiago over the top!
This recipe makes two large salads!