Season the chicken with salt, pepper, and garlic powder.
Add olive oil to a preheated skillet over medium-high heat and cook the chicken 4-6 minutes per side or until cooked through. Set aside.
In a large bowl, massage the kale with a pinch of salt for two minutes.
Add the chopped romaine lettuce and spring mix. Toss to blend well.
Add carrots and pepitas. Toss again.
Add dressing and toss to coat evenly.
Place salad in bowls. Slice the chicken and add it to the salads.
Top with Parmigiano-Reggiano shavings and croutons.