• 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°.