Everything Bagel Organic Chicken & Kale Salad

• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or heavy-bottomed pan until chicken is about ¼ inch thick. Season all over with salt and pepper.

• Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side.

• Turn off heat; transfer to a cutting board.

Trim and thinly slice radishes into rounds. Thinly slice cucumber into rounds. Halve grape tomatoes. Remove and discard any large stems from kale; chop into bite-size pieces.

In a large bowl, add kale, 1 tsp everything seasoning (2 tsp for 4 servings) and 1 tsp olive oil (2 tsp for 4). Using your hands, massage kale (similar to how you would knead dough), until leaves are tender, 1 minute. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture.

• Meanwhile, place kale, 1 tsp Everything Bagel Seasoning, and 1 tsp olive oil in a large bowl (2 tsp Everything Bagel Seasoning and 2 tsp olive oil for 4 servings). Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. TIP: Don't skip this step—massaging helps the kale wilt slightly, lending a tender texture.

• In a small bowl, combine Italian dressing, mustard, and 1 TBSP water (2 TBSP for 4).

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. Remove to a cutting board.