Add all dressing ingredients to a jar. Screw on the lid, then shake well. Store until ready to use. Lemon vinaigrette lasts 1 week in the refrigerator - give it a good shake before using.
½ cup extra virgin olive oil, 3 Tablespoons white balsamic vinegar, 3 teaspoons sugar, ½ teaspoon salt, zest from one lemon, 1 Tablespoon lemon juice, ¼ teaspoon garlic powder, ¼ teaspoon dry mustard, ¼ teaspoon onion powder
To make the breadcrumbs, add panko breadcrumbs and parmesan cheese to a baking tray. Broil in the oven on high for 1 minute. Be very careful not to walk away or let them burn! Gently remove them from the baking sheet to a plate or bowl once done baking. Then, add romaine lettuce, kale, and parmesan cheese to two salad bowls or deep plates.
4 cups romaine lettuce, ½ cup kale chopped into small pieces, ½ cup parmesan cheese, ½ cup panko bread crumbs
Arrange grilled chicken on the salads as you like.
2 grilled chicken breasts
Sprinkle with the baked breadcrumbs. Add two lemon wedges to the edge of each plate and drizzle both salads with lemon vinaigrette. Serve, and enjoy!
4 lemon wedges