Prepare the Dressing:

1. In a small bowl, combine the mayonnaise, 1-1/2 tablespoons red wine vinegar, 2 tablespons Parmesan cheese, and minced garlic. Season to taste with salt and pepper.

Prepare the Vegetables:

1. Remove the stems from the kale and discard. Roughly chop the leaves and place in a large bowl. Pour 3/4 of the dressing over the kale and toss to coat. Using your hands, massage the kale for 3-4 minutes to soften. Refrigerate until ready to serve.
2. Thinly slice the radishes and place in a small bowl and toss with 1/2 tablespoon red wine vinegar. Season with salt and pepper, and set aside to marinate.

Prepare the Chicken:

1. Place chicken in a reusable container with a lid or a ziplock bag with 2 tablespoons flour and 1/4 teaspoon each of salt and pepper. Toss to coat chicken.
2. Add 2-3 tablespoons canola oil to a non-stick skillet and heat over medium-high heat. Cook the dredged chicken, turning occasionally, 7 to 9 minutes, or until browned on all sides and cooked through. Drain on paper towels.

Assemble the Salad:

1. Add the cooked chicken to the kale salad and sprinkle with almonds. Add remaining dressing. Toss to combine, and serve garnished with remaining 2 tablespoons Parmesan cheese and croutons, if desired.