Kale Salad with Dijon Chicken

1: Toast your pecans in a pan on medium low for about 6 minutes, tossing frequently, then set aside.

2: Slice onion and place in a small bowl covered with cold water to cut bitterness. Pour out water after 10 minutes and pat onions dry.

3: Rub chicken with Dijon mustard and cook about 15 minutes in an oiled pan over medium high heat until cooked through.

4: Wash, de-stem and slice kale, place in a large bowl. Drizzle with olive oil and massage for about 3 minutes. Add onions.

5: Whisk or shake dressing ingredients together and pour over the salad. Optional to let sit in the fridge for 20 minutes to marinate.

6: When ready to serve, top with pomegranate, feta, pecans, and chicken!