Directions

1. In a medium bowl, whisk together olive oil, vinegar, Dijon, honey and thyme; season with salt and pepper, to taste. Set aside.
2. Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
3. Preheat grill to medium heat. Season chicken with thyme, onion powder and garlic powder.
4. Brush chicken with canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
5. To assemble the salad, place kale in a large bowl; top with bacon, chicken, apple, figs, celery, almonds and goat cheese. Pour the honey Dijon vinaigrette on top of the salad and gently toss to combine.
6. Serve immediately.