• Wash and dry produce.

• Pat chicken dry with paper towels; dice into 1/2-inch pieces. Place in a medium microwave-safe bowl and toss with a drizzle of oil and a pinch of salt and pepper. Cover tightly with plastic wrap; microwave until chicken is warmed through, 90 seconds.

• Meanwhile, remove and discard any large stems from kale; chop into bite-size pieces. Place kale and half the carrots (all for 4 servings) in a large bowl. Add a drizzle of olive oil, salt, and pepper. Using your hands, massage kale and carrots (similar to how you would knead dough) until kale leaves are tender, 1-3 minutes.

• In a small bowl, whisk together vinaigrette, mayonnaise, and a pinch of sugar.

• Add chicken and half the cranberries to bowl with kale and carrots; toss with as much creamy dressing as you like.

• Divide salad between shallow bowls. Garnish with remaining cranberries and serve.