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.
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.
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.
Slice chicken. In large bowl, toss romaine and dressing. Evenly divide into 4 bowls; top with cheese, chicken, kale and croutons.
Make it a meal: Sprinkle 1 cup of roasted chickpeas over the top and add your favorite vegetables to power up this classic salad.
Ingredients
Directions
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.
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.
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.
Slice chicken. In large bowl, toss romaine and dressing. Evenly divide into 4 bowls; top with cheese, chicken, kale and croutons.