10 oz. chicken breast

1 cup buttermilk

1 tbsp fresh parsley, chopped

1/2 tsp garlic powder

1/2 tsp kosher salt

1/4 tsp freshly cracked black pepper

3 tbsp buttermilk (for dressing)

3 tbsp Greek yogurt or sour cream

2 tbsp mayonnaise or olive oil

1 tsp Dijon mustard

1 tbsp parsley, finely chopped

1 tbsp chives, finely chopped

2 tsp oregano, finely chopped

2 cloves garlic, minced (about 2 tsp)

1/3 cup Asiago cheese, finely grated

1/4 tsp sugar

1/4 tsp kosher salt, or to taste

6 cups kale, chopped and tightly packed

Olive oil (for massaging kale)

Additional Asiago cheese, for garnish