• 2 organic boneless skinless chicken breasts from Ferme des Voltigeurs.
• 1 tbsp olive oil or organic butter (for baking)
• A pinch of ground cardamom
• Salt and freshly ground pepper

TOPPINGS

• 2 local organic Cortland apples, diced (keeping the skin for color)
• 1 tbsp organic butter (for sautéing apples)
• 4 large organic kale leaves
• 1 tsp organic olive oil (for the kale)
• 1/2 cup organic local Feta cheese, crumbled
• 1/4 cup organic sunflower seeds, ideally dry-roasted.
• 4 to 6 cups organic baby spinach
• 1 to 2 cups shredded red cabbage

APPLE AND CARDAMOM VINAIGRETTE

• 1 small organic apple, finely grated
• 1/4 cup sunflower or organic grapeseed oil
• 2 tbsp organic apple cider vinegar
• 1 tsp pure organic maple syrup
• 1/4 tsp ground cardamom
• Salt and freshly ground pepper, to taste

• Preheat oven to 400°F. Remove the stems from the kale and coarsely tear the leaves.
• Dice the Cortland apples and grate the small apple for the dressing. Then, crumble the Feta cheese.
• Season the organic chicken breasts with cardamom, salt and pepper.
• Prepare the dressing: In a small bowl, combine the grated apple, sunflower oil, apple cider vinegar, maple syrup, cardamom, salt and pepper, then set aside.
• Toss the kale with the olive oil and a pinch of salt. Spread on a baking sheet and bake for 5 minutes, until crispy.
• Meanwhile, cook the chicken breasts in the oil or butter for 5 to 7 minutes per side. Let stand for 5 minutes and then slice.
• Melt the butter in a small frying pan and cook the diced apples for 2 minutes to soften them slightly while retaining their crunch.
• Toss baby spinach and red cabbage with dressing.
• Add the sautéed apples, Feta cheese and sunflower seeds.
• Top with sliced chicken and finish with crispy kale just before serving.