Cooking Instructions
1.
Preheat the oven to 375 degrees F (190 degrees C).
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
Ground Black Pepper (to taste)
. Toss to combine.
3.
On a parchment-lined baking sheet spread the bread. Bake for 7-10 minutes until golden brown.
4.
Remove from the oven, and let cool completely. Store in an air-tight container for up to 1 week.
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
Ground Black Pepper (to taste)
, blend to combine.
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.
7.
In a grill pan, heat
Olive Oil (1 Tbsp)
and add
Chicken Breasts (1 lb)
to the pan. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
, and cook for about 10 minutes on one side.
8.
Flip the chicken breast, season again and cook for another 5 minutes, or until they are fully cooked through. Remove from the pan.
9.
Allow chicken to cool and shred the chicken breast.
11.
Thinly slice
Red Onion (1)
and
Red Bell Pepper (1)
.
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.
13.
Add the chicken, red onion, and peppers into the same bowl, toss to combine.
14.
Combine ⅓ Cup Pesto with
Ranch Dressing (1/3 cup)
. Add to the salad bowl and mix well.
15.
Top with croutons and serve.