Prep: 10 minutes
Roast: 25 minutes
3 tablespoons Dijon mustard
1 tablespoon chopped fresh basil
1 pound Farm Fresh Boneless, Skinless Chicken Breasts
3 cups loosely packed baby kale
2 tablespoons olive oil
2 slices Hillbilly® Natural Whole Grain Bread, cut into ½-inch cubes
1 1/2 Organic Romaine Hearts, chopped
¼ cup creamy Caesar yogurt dressing
2 tablespoons grated Parmesan cheese
1. Preheat oven to 350°. Spray 2 rimmed baking pans with cooking spray. In medium bowl, stir mustard and basil; add chicken and turn to coat. Place chicken on 1 prepared pan; roast 25 minutes or until internal temperature reaches 165°. Transfer to cutting board; loosely cover with foil and let stand 5 minutes.
2. In large bowl, toss kale and 1 tablespoon oil; spread on remaining prepared pan and sprinkle with salt and pepper to taste. Roast 15 minutes or until edges are crispy.
3. In same large bowl, toss bread and remaining 1 tablespoon oil; transfer to same pan and sprinkle with salt and pepper to taste. Bake 10 minutes or until golden brown and crispy.
4. Slice chicken. In large bowl, toss romaine and dressing. Evenly divide into 4 bowls; top with cheese, chicken, kale and croutons.
Approximate nutritional values per serving: 300 Calories, 12g Fat (3g Saturated), 70mg Cholesterol, 524mg Sodium, 15g Carbohydrates, 2g Fiber, 4g Sugars, 3g Added Sugars, 26g Protein
Chef Tip: Sprinkle 1 cup of roasted chickpeas over the top and add your favorite vegetables to power up this classic salad.