Copycat Kale Caesar: Place 2 tbsp of Parmesan in separate piles on an aluminum foil-lined baking sheet. Set the oven to broil (or put on high heat). Place the baking sheet in for 4-6 minutes (or until cheese has melted and just begun to brown). Once finished, remove and set aside to let cool/harden. Meanwhile, mix the romaine, kale, chicken, and tomatoes in a medium sized bowl and set aside. In a small bowl whisk together 1/2 of the lime's juice with olive oil, mustard, garlic, and 1 tbsp of cheese until well combined and creamy. Pour Caesar dressing over salad mixture and massage with hands (or toss with forks) to coat evenly. Once coated crumble cooled Parm crisps, remaining tbsp of cheese, and salt and pepper over the top. Serve with a wedge of lime. Copycat Mexicali Vegan: Mix romaine, spinach, hearts of palm, and black beans in a medium sized bowl and set aside. In a small bowl whisk together jalapeño, olive oil, lime juice, avocado mash, and garlic until well combined and creamy. Pour dressing over salad mixture and massage with hands (or toss with forks) to coat evenly. Once coated, gently toss in chopped avocado. Toss in tomatoes. Crushed tortilla chips. Season with salt and pepper. Serve with a wedge of lime. The California Salad: Mix romaine, chicken, egg whites, tomatoes, and almonds in a medium sized bowl and set aside. In a small bowl whisk together olive oil, vinegar, mustard, and garlic until well combined and creamy. Pour balsamic vinaigrette over salad mixture and massage with hands (or toss with forks) to evenly coat. Once coated gently toss in chopped avocado and season with salt and pepper.
