step 1
Preheat the oven to 375 degrees F (190 degrees C).
step 2
In a large bowl, drizzle the French Bread (1 loaf) with Olive Oil (4 Tbsp). Season the bread with Italian Seasoning (2 tsp), Salt (to taste), and Simply Organic Black Pepper, Medium Grind (to taste). Toss to combine.
step 3
On a parchment-lined baking sheet spread the bread. Bake for 7-10 minutes until golden brown.
step 4
Remove from the oven, and let cool completely. Store in an air-tight container for up to 1 week.
step 5
In a food processor or blender, mix Fresh Basil Leaves (4 cups) until slightly broken down. Add Pine Nuts (4 Tbsp), Parmesan Cheese (1/3 cup), Garlic (1 clove), Salt (1/2 tsp), and Simply Organic Black Pepper, Medium Grind (to taste), blend to combine.
step 6
While your food processor or blender is on stream in Olive Oil (4 Tbsp) until thick paste forms. Transfer mixture to a jar or airtight container and drizzle olive oil over the top unless using right away. Store in the fridge.
step 7
In a grill pan, heat Olive Oil (1 Tbsp) and add Chicken Breast (1 lb) to the pan. Season with Salt (to taste) and Simply Organic Black Pepper, Medium Grind (to taste), and cook for about 10 minutes on one side.
step 8
Flip the chicken breast, season again and cook for another 5 minutes, or until they are fully cooked through. Remove from the pan.
step 9
Allow chicken to cool and shred the chicken breast.
step 11
Thinly slice Red Onion (1) and Red Bell Pepper (1).
step 12
In a large bowl, remove the stem from Kale (2 bunches) leaves and tear the leaves into bite-size pieces. Add a drizzle of Olive Oil and a pinch of Salt (to taste). Massage the kale leaves to make it tender.
step 13
Add the chicken, red onion, and peppers into the same bowl, toss to combine.
step 14
Combine ⅓ Cup Pesto with Ranch Dressing (1/3 cup). Add to the salad bowl and mix well.
step 15
Top with croutons and serve.
