Of Meat And Men

He-Man Harvest Kale Salad

INGREDIENTS:

• 4 slices bacon, cut into thirds
• 1 1/2-2 pounds boneless, skinless chicken thighs
• 2 teaspoons chopped fresh thyme leaves
• 2 teaspoon onion powder
• 1 teaspoon garlic powder
• 3 tablespoon olive oil, divided
• Kosher salt freshly ground black pepper, to taste
• 1 large bunch kale, stems removed and leaves shredded
• 1 pound Brussels sprouts
• 1 medium apple, thinly sliced
• 1/2 cup roasted unsalted almonds, coarsely chopped
• 4 ounces goat cheese, crumbled

Honey Dijon Vinaigrette 

• 1/3 cup extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• 1 teaspoon chopped fresh thyme leaves
• Kosher salt freshly ground black pepper, to taste

INSTRUCTIONS:

1. In a medium bowl, whisk together olive oil, vinegar, Dijon, honey, and thyme; season with salt and pepper, to taste. Set aside.
2. Preheat oven to 400F. Add bacon and cook until brown and crispy, about 20 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
3. Pat chicken dry and season with thyme, onion powder, garlic powder, salt, and pepper. Drizzle with one tablespoon olive oil Cook for 35-45 minutes.
4. Cut Brussels sprouts in half. Cover with the rest of the olive oil, sea salt, and freshly cracked pepper. Cook for 15 minutes, turning halfway and until slightly browned.
5. To assemble the salad, place kale in a large bowl; top with bacon, chicken, apple, Brussels sprouts, almonds, and goat cheese. Pour the honey Dijon vinaigrette on top of the salad and gently toss to combine.
6. Serve immediately.