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Ingredients
  • 4 slices bacon, cut into thirds
  • 1 ½ pounds boneless, skinless chicken thighs
  • 2 teaspoons chopped fresh thyme leaves
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 tablespoon canola oil
  • Kosher salt freshly ground black pepper, to taste
  • 1 large bunch kale, stems removed and leaves shredded
  • 1 medium apple, thinly sliced
  • 1 cup quartered fresh figs
  • ½ cup sliced celery
  • ½ cup roasted salted almonds, coarsely chopped
  • 3 ounces goat cheese, crumbled
  • subheading: FOR THE HONEY DIJON VINAIGRETTE:
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • 1 teaspoon chopped fresh thyme leaves
  • Kosher salt freshly ground black pepper, to taste
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