Apple,Chicken Salad

Ingredients

• 1/3 cup olive oil
• 2 teaspoon grated lemon rind
• 4 tablespoons fresh lemon juice
• 1 teaspoons chopped fresh thyme
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 13 ounces skinless, boneless chicken thighs
• Cooking spray
• 5 cups baby kale
• 3 medium carrots, peeled and thinly sliced diagonally
• 2 celery stalks, thinly sliced
• 2 apple, halved and cut into 1/3-in.-thick slices

How to Make It

• Step 1
• Combine oil, rind, juice, thyme, mustard, 1/3 teaspoon salt, and 1/4 teaspoon pepper in a bowl, stirring with a whisk. Place 3 tablespoons juice mixture in a large ziplock plastic bag; reserve remaining juice mixture. Add chicken to bag; seal bag. Let stand at room temperature 10 minutes, turning bag occasionally.
• Step 2
• Heat a large skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from marinade; discard marinade. Pat chicken dry. Sprinkle chicken with remaining 1/4 teaspoon salt. Add chicken to pan; cook 5 minutes on each side or until done. Place chicken on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.
• Step 3
• Combine kale, carrots, celery, and apple in large bowl. Add remaining juice mixture; toss to coat. Divide kale mixture evenly among 3 plates; top evenly with chicken. Sprinkle with almonds and remaining 1/3 teaspoon pepper