Kale Salad with Herb-Roasted Chicken

1 lb Chicken Breast, split into two pieces

1/2 tsp Dried Parsley

1/2 tsp Dried Oregano

1/2 tsp Garlic Powder

4 cups Baby Kale

4 Hard-Boiled Eggs, halved

1 cup Red Grapes, halved

1 medium Granny Smith Apply, thinly sliced (about 1 cup)

1/4 cup Pecans, chopped

1/4 cup Balsamic Vinaigrette

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and add chicken pieces. Spray chicken lightly with cooking oil spray.
2. Top each piece evenly with parsley, oregano, and garlic powder until well coated. Bake chicken breast for about 15-20 minutes until cooked through with an internal thermometer of 165F. Slice evenly into half-inch strips.
3. Add kale, mixed greens, chicken, eggs, grapes, granny smith apple, and pecan to a large serving bowl. Toss with dressing and serve.
4. Note: The USDA recommends cooking eggs until the yolk and whites are firm.