Honey Crisp, White Cheddar, & Farro Kale Salad

Ingredients:

• 1 bunch kale, stems removed and leaves torn into bite-sized pieces

• 1 teaspoon olive oil (to massage kale)

• 1 cup cooked farro

• 1 Honeycrisp apple, thinly sliced and tossed in lemon juice

• 1/2 cup roasted salted pistachios

• 2 ounces sharp white cheddar, shaved

• 1 fennel bulb, thinly sliced

• 2 Persian cucumbers, thinly sliced

• 2 tablespoons fresh dill, chopped

For the Chicken:

• 2 chicken breasts

• 1 tablespoon olive oil

• 1 teaspoon Dijon mustard

• 1 1/2 teaspoons seeded mustard

• 1 teaspoon maple syrup

• Zest of 1/2 lemon

• Salt and pepper, to taste

Instructions:

1. Prepare the Chicken: Preheat the oven to 375°F (190°C). In a bowl, mix olive oil, Dijon mustard, seeded mustard, maple syrup, lemon zest, salt, and pepper. Coat the chicken breasts with the mixture. Roast for 25-30 minutes, or until cooked through. Let it cool slightly, then slice thinly.

2. Massage the Kale: Place the kale in a large bowl, drizzle with 1 teaspoon olive oil, and massage lightly for 10 seconds until it just begins to soften.

3. Combine the Ingredients: Add the cooked farro, lemon-tossed apple slices, pistachios, shaved cheddar, dill, fennel, and cucumber to the kale. Toss gently to combine.

4. Drizzle with your favorite honey mustard vinaigrette. My homemade dressing recipe is included my "Fifteen Fun Salads" ebook!

Note: Using a mandoline can be very helpful for this recipe, as it allows for uniformly thin slices of the apple, fennel, and cucumber, ensuring a balanced texture and flavor in every bite.