1.Pre heat oven to 400.

2.Chicken Breast – Using an oven safe pan.

• Pat dry with a paper towel.


• Season with some of the rosemary salt and pepper.


• Get the pan hot over a medium high heat, and add oil.


• Sear on first side for 2 minutes.


• Flip to the other side and sear for additional 1 minute.


• Throw the pan in the oven for 12-14 minutes, until fully cooked.


• Let it rest fully getting it very cool about 10 minutes – you don’t want to put a piping hot chicken breast in a cold salad.


• I even pop it in the refrigerator to speed up the process.

3.Salad –  In a large bowl combine the Kale, Romaine Lettuces, Tomatoes, Parmesan.

• Add salt and pepper to bowl.


• Add two or three table spoons of the dressing and toss together in the bowl.


• Note – add the dressing slowly and mix, see if it needs more dressing and add more as needed. You could always add but its impossible to subtract.


• Plate the salad on your plates.

4.Once the chicken is fully cooled off slice the chicken.

5.Top chicken on salad.

6.Finish with a bit more dressing on top of the chicken it self.