For dressing, combine yogurt through salt and pepper in a blender and puree until well combined. Add or reduce milk for desired thickness.
Slice two pieces of 1" thick baguette and mist both sides with cooking spray. Place on med-high grill and toast each side about 2 minutes each. Watch closely. You can grill the chicken breast simultaneously.
After grilling, use a bread knife to cut the baguette into cubes. Then, slice the chicken thinly.
Toss the dressing with the greens and kale, then top with sliced grilled chicken and croutons. Add more parmesan curls if desired.
Recipe by Brandi Koskie; photo by Kacy Meinecke