TO MAKE THE LEMON PEPPER CHICKEN:

• In a bowl, add your freshly cleaned + rinsed chicken breasts along with olive oil and lemon pepper seasoning, mixing everything together until chicken is fully coated. NOTE: I like to poke small slits in the centers of breasts to ensure that they cook through evenly. Totally optional!
• Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
• Line seasoned chicken breast (side by side) unto prepared baking sheet, leaving a bit of room in between each one.
• Bake for 20-25 minutes or until golden brown and crispy on the outside and fully cooked through on the inside. NOTE: Be sure to turn the breasts unto their opposite side halfway through the baking time.
• Remove from oven and let them cool until safe to handle.

TO MAKE THE CARROT GINGER DRESSING:

CHOP + MASSAGE KALE:

• Strip the leaves from 2 large bunches kale and discard the stems if you haven't already. Roughly chop the leaves and add them to a large bowl. Drizzle about 1-2 tsps of lemon juice or olive oil atop chopped kale and using clean hands, rub together the kale gently for about 2-3 minutes to soften the leaves and help to infuse the 'flavors' of the kale.

ASSEMBLE + CHOP THE SALAD:

• On a large cutting board, add half of the kale followed half the amount of the following: roasted corn, roasted herb tomatoes, cucumber slices, onion, and pumpkin seeds; and using a 'salad chopper', precisely chop everything together (working your hands to keep them together when needed) until ingredients are cut "fine. Add chopped ingredients into a large serving bowl and REPEAT with remaining half of ingredients.
• To serve, add the chopped salad to your bowl(s), drizzle with the Carrot Ginger dressing, and add your favorite toppings like grated parmesan, croutons, etc. if desired.
• Bon Appetit!