• Wash and dry produce. • Remove and discard any large stems from kale; chop into bite-size pieces. Halve, core, and thinly slice apple. • Place kale in a large bowl; using your hands, massage kale with a large drizzle of olive oil (similar to how you would knead dough) until leaves are tender, 1-2 minutes. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture.

• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1/2 inch thick. Season all over with garlic powder, half the thyme (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. • Transfer to a cutting board. Swap in salmon for chicken (no need to pound salmon!). Cook salmon (skin sides down) until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Transfer to a plate.

• Meanwhile, in a small bowl, whisk together honey Dijon dressing, mustard, and a drizzle of olive oil (large drizzle for 4 servings). Season lightly with salt and pepper.

• Slice chicken crosswise. • Add apple and Parmesan to bowl with kale. Toss with as much dressing as you like. • Divide salad between bowls. Sprinkle with dried cranberries. Top with chicken. Drizzle with any remaining dressing. Serve. Serve salmon (no need to slice!) atop salad. Salmon is fully cooked when internal temperature reaches 145°.