Wash and dry produce.

Remove and discard any large stems from kale; chop into bite-size pieces. Trim and thinly slice radishes into rounds. Halve tomatoes lengthwise. Trim and thinly slice cucumber into rounds.

In a large bowl, add kale, 1 tsp everything seasoning (2 tsp for 4 servings) and 1 tsp olive oil (2 tsp for 4). Using your hands, massage kale (similar to how you would knead dough), until leaves are tender, 1 minute. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture.

Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or heavy-bottomed pan until chicken is about ¼ inch thick. Season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side.

Turn off heat; transfer to a cutting board.

Meanwhile, place kale, 1 tsp Everything Bagel Seasoning, and 1 tsp olive oil in a large bowl (2 tsp Everything Bagel Seasoning and 2 tsp olive oil for 4 servings). Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. TIP: Don’t skip this step—massaging helps the kale wilt slightly, lending a tender texture.

In a small bowl, combine Italian dressing, mustard, and 1 TBSP water (2 TBSP for 4).

To bowl with kale, add radishes, tomatoes, cucumber, and as much dressing as you like. Toss until evenly coated.

Slice chicken crosswise.

Divide kale salad between bowls and top with almonds and chicken. Sprinkle with remaining Everything Bagel Seasoning and serve.