• Preheat oven to 425 degrees. (TIP: If you have a toaster oven, feel free to skip preheating—you’ll use it to toast the bread in step 3.) Wash and dry produce. • Pat chicken* dry with paper towels and season all over with Cinnamon Paprika Spice, salt, and pepper. • Heat a drizzle of olive oil in a large pan over medium high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If seasoning begins to brown too quickly, reduce heat to medium.

• While chicken cooks, add Eat Smart® Sweet Kale Chopped Salad Kit with included toppings to a large bowl. Toss with as much included dressing as you like.

• Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. • Peel and mince or grate garlic. Stir as much as you like into bowl with softened butter. Season with salt and pepper. • Halve baguette; place directly on oven rack (or in a toaster oven) and toast until golden, 3-5 minutes. Spread cut sides with garlic butter, then halve each piece on a diagonal.

• Divide salad between plates or shallow bowls. Thinly slice chicken crosswise and arrange on top. Serve with garlic bread on the side.