• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 4 pineapple rings (fresh or canned)
• 150g mixed salad greens (lettuce, spinach, rocket)
• 1/2 red onion, thinly sliced
• 10 cherry tomatoes, halved
• 1/2 cucumber, sliced
• 2 tablespoons The Australian Vinegar Co. Lemon Myrtle Vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Step 1: Prepare the Dressing

• In a small bowl, whisk together the extra virgin olive oil, The Australian Vinegar Co. Organic Apple Cider Vinegar, honey, salt, and pepper until well combined.

Step 2: Massage the Kale

• Place the chopped kale in a large mixing bowl.
• Pour half of the dressing over the kale.
• Using your hands, massage the dressing into the kale leaves for about 2-3 minutes. This will soften the kale and enhance its flavour.

Step 3: Assemble the Salad

• Add the sliced apple, dry cranberries, chopped walnuts, crumbled feta cheese, and sunflower seeds to the bowl with the massaged kale.
• Drizzle the remaining dressing over the salad.

Step 4: Toss and Serve

• Toss the salad gently to combine all the ingredients and ensure everything is evenly coated with the dressing.
• Transfer the salad to individual serving bowls or a large serving platter.