Pre-heat the oven to 220ºc and line a baking sheet with parchment paper.
Form the Parmesan cheese in 6 circles, 5cm apart, and place in the oven.
Allow to bake until melted, golden and crisp.
Remove and allow to cool.
To make the dressing, combine all the ingredients and mix well.
Place the kale in a bowl and add the lemon, olive oil and salt. Massage well then leave to marinate for 10-30 minutes (longer than 30 might make the kale too soggy).
To serve, add the dressing and chicken to the kale and toss well.
Serve topped with avocado slices and the Parmesan crisps.