1/4 olive oil
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons red wine vinegar
Salt and pepper to taste
8 ounces boneless skinless chicken breast
1 bunch kale, sliced
8 ounces Brie, sliced
1 cup glazed pecans, chopped
1 green apple, cored, sliced into thin wedges
1 clove garlic, minced
1 teaspoon kosher salt
1 teaspoon lemon zest
1/2 teaspoon pepper
1 teaspoon paprika
2 teaspoons extra virgin olive oil
Whisk the oil with the mustard and slowly add the vinegars. Season with salt and pepper to taste.
Remove the stems from the kale and slice. Toss the kale with desired amount of dressing and set aside to marinate.
In a small bowl, mix together the minced garlic, kosher salt, lemon zest, pepper, and paprika.
Oil the chicken and rub the seasoning onto each piece. Grill on medium-high heat for 7-8 minutes per side. Let rest 4-5 minutes and then slice.
Mix pecans and apple slices to the marinated kale, then place the sliced chicken and Brie on top.