Start by making the croutons! Preheat the oven to 375 degrees Fahrenheit. Spread the cubes of bread on a rimmed baking sheet. Drizzle with the olive oil & sprinkle with the salt & garlic powder. Use your hands to toss the bread cubes with the oil and seasonings until they are evenly coated.

When the oven is preheated, place the baking sheet with the bread cubes in the oven and bake for about 30 minutes, until the croutons are crispy and golden brown. Remove from the oven & let cool while you prep the rest of the salad.

Use your fingers to remove all the meat from ½ of a rotisserie chicken & shred it into bite-sized strips. Set aside. (When you've eaten all the meat from the chicken, you can freeze the carcass to make chicken stock later on!)

Next, prep the kale. Rinse the leaves well under running water, or submerge them in cold water and shake to dislodge any grit or bugs. Pat the leaves dry with paper towels, then tear the leafy greens into bite-sized pieces. Discard the ribs and stem.

Place the kale & chicken in a large salad bowl. Top with several large handfuls of croutons (save the rest for later), and the parmesan & and romano cheeses.

In a separate smaller bowl, make the dressing. Add the salt, garlic powder, red wine vinegar, extra virgin olive oil, sour cream, mayonnaise, and pepper & whisk together until smooth and creamy.

Pour the dressing over the salad & toss to combine. Enjoy now, or save until later. The kale holds up well to the dressing & makes great leftovers!