• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Line a baking sheet with foil and lightly oil. • Halve ciabatta; place on prepared baking sheet, cut sides up. Evenly top each half with Italian cheese blend. • Toast on top rack until cheese is melted and lightly browned, 8-10 minutes. • Transfer cheesy toast to a cutting board.

While cheesy toast bakes, remove and discard any large stems from kale; chop into bite-size pieces. Halve tomatoes lengthwise. Trim and thinly slice scallions. Pat chicken* or salmon* dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or salmon (skin sides down); cook chicken until cooked through, 3-5 minutes per side, or cook salmon until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a cutting board.

• In a large bowl, combine kale, balsamic dressing, a drizzle of olive oil, and a pinch of salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. • Add tomatoes, scallions, dried apricots, and almonds; toss until evenly coated. Taste and season with salt and pepper.

• Once cheesy toast is cool enough to handle, cut into 1-inch cubes. TIP: Scrape up any crispy cheese bits and add them to your salad for some extra crunch! • Divide salad between bowls and top with cheesy toast croutons. Serve. Slice chicken crosswise (skip slicing salmon!); serve atop salad. Chicken is fully cooked when internal temperature reaches 165°.