• Drizzle oil in a hot pan. Add chicken*; cook until browned and cooked through, 3-5 minutes per side. Transfer to a plate and cover with foil to keep warm.

• In a large bowl, whisk together mustard, honey, and vinegar; slowly whisk in 2 TBSP olive oil (4 TBSP for 4) until creamy. Season with salt and pepper.

• Massage grain blend in package to separate grains. Partially open package; microwave until warmed through, 90 seconds. • Wash and dry produce. Remove and discard any large stems from kale; chop if desired. Halve, core, and dice apple into 1/2-inch pieces.

• Add kale and a pinch of salt to bowl with vinaigrette; using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. TIP: Don’t skip this step— massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture. • Stir in grain blend, apple, dried cranberries, cheese, and almonds. • Slice chicken crosswise; top salad with chicken and serve. Chicken is fully cooked when internal temperature reaches 165°.