Chef's Salad with Kale

Deselect All

4 slices multigrain bread, cut into 1/2-inch cubes

2 tablespoons extra-virgin olive oil

1 cup grated dill havarti cheese (about 4 ounces)

1 bunch scallions, chopped

1/2 cup mayonnaise

1/3 cup chili sauce

1 cup chopped half-sour pickles, plus 1 tablespoon pickle juice

1 5-ounce container baby kale (about 8 cups)

1/2 head iceberg lettuce, cut into 1-inch pieces

1 pint cherry tomatoes, halved

1/2 pound deli-sliced roast beef, torn

1/2 pound deli-sliced roast turkey, torn