Chicken and Tuscan Kale Salad

Ingredients

• 1 lb (500 g) LiberTerre skinless, boneless chicken breasts
• 2 tbsp apple cider vinegar
• 2 sprigs fresh thyme
• 2 cloves garlic, halved
• 2 bay leaves
• 6 peppercorns
• 1 tsp salt
• 1 head Tuscan kale, stemmed and thinly sliced
• 1 carrot, peeled and cut into matchsticks (about 1 cup)
• 1 tart red skin apple, such as Honey Crisp, Fiji or Courtland, cut into matchsticks (about 1 cup)
• 1/4 cup toasted, skin-on sliced almonds
• 2 tbsp chopped dried cranberries
• 1/4 cup extra virgin olive oil
• 1 tbsp honey
• 1 tbsp grainy mustard
• 1 tbsp minced shallot
• 1 tbsp finely chopped fresh chives
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper