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Kale, Apple, and Almond Chicken Salad
Ingredients
  • ¼ cup olive oil
  • 1 teaspoon grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 12 ounces skinless, boneless chicken thighs
  • Cooking spray
  • 6 cups baby kale
  • 2 medium carrots, peeled and thinly sliced diagonally
  • 2 celery stalks, thinly sliced
  • 1 apple, halved and cut into ¼-in.-thick slices
  • ¼ cup sliced almonds, toasted
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