• Wash and dry produce. • Trim and peel carrots. Halve lengthwise, then slice into 1/4-inch-thick half-moons. Halve, core, and dice apple into 1/2-inch pieces. Halve, peel, and thinly slice onion. Finely chop parsley. Roughly chop walnuts.

• In a large bowl, toss mixed greens with carrot and apple. Set aside.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. • Add 2 tsp vinegar, 1/4 tsp thyme (we sent more), 1 tsp sugar, and a splash of water (for 4 servings, use 4 tsp vinegar, 1/2 tsp thyme, and 2 tsp sugar). Cook, stirring occasionally, until caramelized and jammy, 2-3 minutes. (TIP: If pan seems dry, stir in more splashes of water.) Season with salt and pepper. • Turn off heat; transfer to a small bowl. Wipe out pan.

• Pat chicken* dry with paper towels. Season all over with salt and pepper. • Heat a drizzle of oil in pan used for onion over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Remove from pan and set aside. Cover to keep warm. Swap in salmon for chicken. Cook, skin sides down, until skin is crisp, 5-7 minutes. Flip salmon and cook until cooked through, 1-2 minutes more. Transfer to a plate and cover to keep warm.

• Return caramelized onion to pan. Stir in stock concentrate, 1/2 tsp vinegar (1 tsp for 4 servings), and 1/4 cup water (¹⁄3 cup for 4). Cook, stirring, until combined and thickened, 2-3 minutes. • Remove pan from heat. Stir in crème fraîche, cream cheese, half the parsley, and 1 TBSP butter (2 TBSP for 4) until combined. TIP: If sauce seems too thick, stir in water 1 TBSP at a time.

• Drizzle dressing over salad; toss to coat. • Divide chicken and salad between plates. Pour sauce over chicken. Top salad with walnuts. Garnish everything with remaining parsley and serve. Salmon is fully cooked when internal temperature reaches 145°.