Chicken, Spinach and Arugula Salad with Anchovy-Lemon Vinaigrette and Kale Chip Croutons

This fresh, upbeat take on a chicken Caesar salad skips the egg and uses less oil, for a lighter version of the traditional anchovy dressing. Kale chips stand in for croutons for a low-carb alternative to croutons; try carrot, sweet potato or beet chips, or even crunchy dried apples, as another options. 

Serves 4

1 large or 2 medium lemons
3 anchovy fillets, drained and minced
1 garlic clove, very finely minced or pressed in a garlic press
2 tablespoons white balsamic vinegar or white wine vinegar
2 teaspoons Dijon mustard
1/3 cup olive oil
4 cups baby arugula leaves
2 cups baby spinach leaves
2 cups cubed rotisserie chicken breast
2 ounces shaved Parmigiano-Reggiano cheese
1 cup kale chips

1. Squeeze lemon juice into a small bowl. Add anchovy fillets and garlic, and mix with lemon juice, mashing anchovies and garlic gains the side of bowl with back of spoon to make a paste. Stir in mustard and vinegar. Very slowly whisk in olive oil until dressing is thick. Season to taste with salt and pepper, and set aside.
2. In a large bowl, combine arugula, spinach and chicken. Drizzle with enough dressing to coat, and toss to mix.
3. Divide salad between four individual plates. Top each with cheese and kale chips and serve immediately.