Preheat the oven to 350*F. Line a baking sheet with foil (for easier clean up).
Tear the bread into small pieces and crumbs. You can also use a food processor to quickly chop it. Add the bread crumbs and pieces to the baking sheet and toss with 1 tablespoon olive oil and salt. Bake for about 10 minutes, stirring every few minutes, until toasted. Remove and set aside.
Meanwhile, heat a large skillet oven medium high heat. Add remaining tablespoon of olive oil to skillet. Sprinkle both sides of chicken with paprika, garlic powder, salt, and cayenne pepper. Cook chicken in hot skillet for about 5-7 minutes per side, depending on thickness of chicken, until done. Remove from skillet and chop.
When ready to make salad, toss together kale and Avocado Balsamic Caesar Dressing until well coated. Toss in cooked chicken and croutons. Add more dressing if needed. Serve immediately, topping with sliced parmesan if desired. Enjoy!
*4 ounces of bread is about 4 slices. Stale bread is best so it can absorb the olive oil.*You can use 12 oz. shredded cooked chicken in place of cooking it here. You'll get about 3-4 cups chicken.
Recipe from Living Well Kitchen https://blog.memeinge.com/?p=30571