4 tbsp olive oil, divided

Paprika

Salt

Ground black pepper

2 lb boneless, skinless chicken breasts, halved crosswise

5 ½ tsp smoked paprika

1 pkg (13.24 oz) baby kale spinach mix

⅓ cup toasted Sunflower Seeds

1 (16 oz) bottle Caesar dressing

¾ cup shredded Parmesan cheese

Step 1

Place chicken in a zip-top plastic bag using the heel of your hand or a meat mallet, pound chicken to an even thicknes. Rub with paprika, and season lightly with salt and pepper.

Step 2

Place chicken in 2 Tbsp hot oil in a large ovenproof skillet, cook over medium-high heat 3 minutes per side or until browned. Transfer skillet to oven, and bake 10 minutes. Thinly slice chicken.

Step 3

In a large salad bowl place the kale mix, sunflower seeds and chicken, and desired amount of dressing toss well; divide among 4-6 plates, and sprinkle with cheese.