Turn your leftover chicken into a simple and light chicken caesar salad tartine! Patio/picnic friendly summer meal, and easy enough to throw together for a quick lunch.
In a small bowl, combine leftover chicken and caesar salad dressing.
In another small bowl combine kale, lemon juice and a pinch of salt and pepper. Massage kale for 2-5 minutes until kale becomes softer and begins to break down a bit.
Divide massaged kale between slices of toast. Top with chicken mixture. Sprinkle with parmesan cheese and crispy chicken skin.
If you want to make crispy chicken skin, remove skin from chicken breast or thighs. Heat a thin film of oil in a skillet (I used olive oil) and add skins to pan. Skins will curl and shrink, so you may need to press down with the back of a spatula to ensure even cooking. Cook for 2-5 minutes per side, until crispy and golden brown. Drain on a paper towel.