• Bring 2 TBSP butter (4 TBSP for 4 servings) to room temperature in a small microwave-safe bowl. Wash and dry produce. • Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. Season all over with half the garlic powder (you’ll use the rest in the next step), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side.

• Halve and toast ciabatta until golden. • Add remaining garlic powder to bowl with softened butter. Stir to combine. TIP: If needed, microwave butter for 10-15 seconds to soften. • Spread garlic butter over cut sides of ciabatta; cut garlic bread into quarters.

• In a large bowl, combine kale mix with a large drizzle of olive oil and a pinch of salt. Using your hands, massage veggies (similar to how you would knead dough) until tender, 1-2 minutes. • Stir in half the Parmesan. Drizzle with as much dressing as you like. Taste and season with salt and pepper.

• Slice chicken crosswise. • Divide salad between shallow bowls. Top with chicken and remaining Parmesan. Drizzle chicken with any remaining dressing. Serve with garlic bread on the side. ***Chicken is fully cooked when internal temperature reaches 165°.***