Line a microwave-safe plate with a paper towel. Spread bacon evenly on towel-lined plate.

Microwave uncovered until crisp, 1-2 minutes.

Carefully remove from microwave.

While bacon microwaves, continue recipe.

Peel carrot, and using peeler, shave into long ribbons. Discard top.

Hold romaine hearts at root end and chop coarsely.

In a mixing bowl, combine kale, a pinch of salt, and 1 tsp. olive oil. Massage kale, 30 seconds.

Massaging will soften kale. Kids want to help? With supervision, have them help prepare the kale.

Pat chicken dry. Season both sides with lemon n herb seasoning, 1/4 tsp. salt, and a pinch of pepper.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Remove from burner. Let cool, 5 minutes.

Once cool enough to handle, transfer chicken to a clean, flat work surface. Cut into 1/2" slices.

While chicken cooks, continue recipe.

In another mixing bowl, combine dressing, creme fraiche, 2 Tbsp. water, and a pinch of pepper. Set aside.

In mixing bowl with kale, add romaine, carrots, half the dressing mixture (reserve remaining for garnish), and a pinch of salt and pepper. Kids not a fan of kale? Feel free to skip/reduce. 

In another mixing bowl, combine half the cheese (reserve remaining for garnish) and softened butter.

Separate ciabatta halves and evenly spread cheese mixture on cut-sides of halves. Kids want to help? With supervision, have them help prepare the ciabattas. Place ciabattas on prepared baking sheet, cut-sides up.

Broil under hot broiler until golden-brown and toasted, 3-5 minutes.

Don't text and broil! Keep an eye on oven as ciabattas may burn easily under broiler.

Carefully remove from oven.

Plate dish as pictured on front of card, topping salad with chicken. Garnish with remaining dressing mixture, bacon, and remaining cheese. Slice ciabatta diagonally, if desired. Bon appétit!