2 tablespoons extra-virgin olive oil
3 ounces whole-wheat bread, torn into 1-inch pieces (about 2 cups)
2/3 cup low-fat buttermilk
1/4 cup grated Parmesan (about 1 ounce)
2 tablespoons reduced-fat sour cream
1 lemon, 1/2 juiced (1 tablespoon juice) and 1/2 cut into 4 wedges
1 small clove garlic, grated
Kosher salt and freshly ground black pepper
12 ounces cooked shredded chicken
1 large bunch kale (about 1 pound), stems discarded, leaves thinly sliced
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