1 bunches kale
10 boneless, skinless chicken breast halves
1/4 cup diced celery
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon paprika
1/2 cup green onions, chopped
1 egg
1 tablespoon chopped fresh parsley
2 tablespoons vegetable oil
2 ripe tomatoes, sliced
1/2 cup spinach, grated
1 onion, chopped
1 teaspoon salt
1 lime, juice
1 (20 ounce) can salami chopped
1 cup chopped celery
Place kale, chicken, celery and Worcestershire sauce in greased and heavily oiled bowl. Add salt paprika, salt, paprika and green onions; mix well. Place eggs in bowl, covered.
Mix olive oil, brown sugar, green sugar and parsley into remaining mixture. Mix together and cook over low heat until thickened, 2 to 3 minutes.
Dredge chicken in remaining crumbs. Pour over salad and toss with salad vegetables; cover and refrigerate for 1 hour.