Savor the perfect blend of crispy and fresh. Image Source: The Kitchn

• 4 skinless, boneless chicken breasts (about 1 1/2 pounds total)
• Kosher salt and black pepper, to taste
• 4 ounces cream cheese, at room temperature
• 1/3 cup mayonnaise
• 1 cup freshly grated sharp cheddar cheese
• 4 strips bacon, cooked and crumbled
• 1/2 cup slivered almonds, lightly toasted
• 1/8 teaspoon garlic powder
• 4 green onions, thinly sliced, divided

Make the salad base:​

1. Arrange a rack in the middle of the oven and heat the oven to 450ºF. Halve 1 pound small potatoes and place on a rimmed baking sheet. Drizzle with 3 tablespoons olive oil, melted butter, or melted chicken fat. Sprinkle with 1 teaspoon kosher salt and black pepper as desired. Toss the potatoes to coat. Arrange an even layer cut-side down.
2. Roast until golden-brown and very crisp, about 30 minutes, stirring after 20 minutes. Meanwhile, prepare the remaining ingredients and vinaigrette.
3. Prepare the following, adding each to the same large bowl as you complete it: Pick the leaves from 2 medium bunches flat-leaf kale, discard the stalks, and tear or chop the leaves into bite-sized pieces (6 to 7 packed cups); pick the fronds from 1 medium fennel bulb until you have 1/3 loosely packed cup, halve the fennel bulb, trim the core, and thinly slice (about 1 cup); pick the leaves and tender stems from 10 fresh flat-leaf parsley sprigs (about 1 cup); coarsely chop 1/3 cup roasted hazelnuts, walnuts, or almonds; and add 1/3 cup grated Pecorino Romano cheese.

Make the shallot vinaigrette:​

1. Prepare the following, adding each to the same small bowl as you complete it: Finely grate the zest of 1 medium lemon. Juice the lemon (about 2 tablespoons). Finely chop 1 medium shallot (about 1/3 cup).
2. Add 1/4 cup golden raisins, 1 tablespoon whole grain or Dijon mustard, 1 tablespoon honey or maple syrup, and 1 teaspoon soy sauce. While stirring constantly, slowly pour in 1/4 cup extra-virgin olive oil. Taste and season with kosher salt and black pepper as needed.
3. Add the potatoes and vinaigrette to the kale mixture and toss until kale is slightly softened and everything is evenly coated. Taste and season with more kosher salt and black pepper as needed. Serve with more grated Pecorino Romano cheese on the side to sprinkle on top, if desired.