Preheat the oven to 180°C conventional (160°C fan-forced). Toss the torn bread and half the olive oil together, season well and spread out on a baking tray. Bake until golden and crispy, about 10 minutes. Remove and cool.
1–2 cups day-old bread, 2 tablespoons extra virgin olive oil
Season the chicken breasts with salt and pepper. Place a large frying pan over medium heat, add the remaining olive oil and cook the chicken for 5–6 minutes each side, until cooked through. Remove, cool and slice.
2 chicken breasts, 2 tablespoons extra virgin olive oil, sea salt & cracked black pepper
In the same pan, cook the bacon until crispy. Set aside, cool and chop into pieces.
7 bacon rashers
Massage the kale leaves with your hands to soften, then finely chop.
4 cups kale
For the dressing: In a bowl, whisk all the ingredients together. Add a little more buttermilk if it is too thick.
2/3 cup buttermilk, 2–3 tablespoons mayonnaise, 1/2 lemon, 1 teaspoon pure maple syrup, 1 teaspoon dijon mustard, 1 teaspoon garlic
To assemble: Combine the bread, chopped kale, celery and spring onion in a large bowl. Add the chicken, crispy bacon and parmesan, then drizzle over the dressing and toss gently to coat.
