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Ingredients For the Chicken: 1 pound boneless skinless chicken breast sliced into thin cutlets juice of 1 lemon 1 tablespoon olive oil For the Dressing: 1 hard boiled egg yolk 2 tablespoons red wine vinegar 2 tablespoons fresh lemon juice about 1 large lemon, juiced 4 cloves of garlic very finely minced 1 tablespoon spicy mustard 1/2 teaspoon Worcestershire sauce 1/3 cup extra virgin olive oil salt & pepper to taste For the Salad: 1/2 cup shredded Parmesan cheese see note 16 ounces kale stems removed, leaves cut or torn into bite sized pieces Instructions Whisk together the lemon juice and olive oil and then pour the marinade over the chicken

A long, cami-style slit dress with ankle-strap heels, beach waves, and a sequined side body bag is a fun way to nail this look

The ball-gown silhouette is enhanced with luxurious tulle and dramatic ruffles, adding a sense of grandeur and elegance

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Store in an airtight container in the refrigerator for up to 7 days