Pour 1/4 cup dressing over chicken in large shallow nonaluminum baking dish or plastic bag. Cover or close bag and marinate in refrigerator, turning occasionally, 30 minutes or up to 3 hours. Remove chicken and discard marinade. Grill or broil chicken, turning once, brushing with an additional ¼ cup dressing until chicken is done. Grill tomatoes, until just charred.
Combine parmesan cheese with remaining 1 tablespoon dressing and spread on bread slices. Broil until golden brown.
Toss kale with remaining ¼ cup dressing. Serve with charred tomatoes and parmesan toast.