To a high powered blender, add the anchovy fillets, garlic, a generous amount of salt and black pepper, mayo, white wine vinegar, mustard, Worcestershire sauce, and lemon juice. Puree until the mixture just comes together. With the blender running on low, slowly add the olive oil. Continue to blend until smooth and creamy. Lastly, add the parmesan cheese. Blend again until smooth. Adjust seasoning to taste. Transfer the dressing to an airtight container and refrigerate until you are ready to use.
Preheat your oven to 400 degrees F and line a large baking sheet with foil. Set aside.
In a large bowl, whisk together the oil, honey, adobo sauce, mustard, chili powder, onion powder, garlic powder and a generous amount of salt and black pepper. Add the chicken to the bowl and toss to coat evenly, rubbing it in where needed. Place the chicken on the prepared baking sheet and bake for 35-40 minutes or until cooked through. Remove from heat and set aside to rest for a couple of minutes.
While your chicken is baking, prepare your mushrooms and kale. To a large sauté pan over medium heat, add 1 tablespoon of olive oil. Add the mushrooms and season with salt. Cook until tender and brown, about 5-6 minutes. Set aside.
Preheat a large cast iron pan over high heat. Rub the remaining 2 tablespoons of olive oil on each side of each kale leaf. Once the pan is hot, add the kale. Do this part in batches. Only char about 2-3 leaves at a time so you can leave them flat. Cook for approximately 1 minute on each side or until the edges begin to brown. Remove from heat and repeat for the rest of your kale.
Assemble your kale caesar salads by layering sliced chicken, mushrooms, blue cheese and croutons over 2 beds of kale. Garnish with fresh micro greens or sprouts and drizzle with homemade caesar dressing.