Kale Salad with Chicken, Croutons and Soft Boiled Eggs

0 Chop garlic cloves and combine with cooking oil, vinegar, mustard and honey. Divide in half. Cube chicken and toss with one half of dressing. Marinate chicken in the refrigerator for 30 minutes (or up to 2 days). (Reserve the other half of the dressing.)
1 Heat the oven to 350° F / 175° C degrees. Slice bread into 1-inch cubes. Toss with olive oil and season with salt and pepper. Spread on a large baking sheet and bake, turning with a spatula halfway through cooking, until crisp and golden, 15 to 20 minutes.
2 Bring a small pot of water to a boil. Add eggs and reduce water to a low simmer. Simmer until eggs are cooked to your liking. (That is exactly 7 minutes if you like the whites set and yolks runny as in the photos, or 10 minutes if you prefer a hard-boiled egg.) When eggs are finished cooking, run them under cool tap water to stop the cooking process.
3 Place a large skillet over medium-high heat. Use a slotted spoon to remove chicken from marinade and transfer it to the hot pan. Discard marinade. Season chicken generously with salt and pepper in the pan. Saute until chicken is cooked through, 4 to 6 minutes.
4 Finely chop kale.
5 Toss kale with reserved dressing and cheese. Slice eggs in half.
6 Assemble salads by topping kale with chicken, croutons and eggs. Season eggs with a pinch of salt and pepper.