Prepare your greens first. Wash the kale thoroughly and remove tough stems. Chop it into bite-sized pieces. Similarly, shred the cabbage finely. Combine both in a large mixing bowl.

Season your chicken breast with salt and pepper. Heat a grill pan over medium-high heat. Cook the chicken for 6-7 minutes per side until fully cooked. Let it rest for 5 minutes, then dice into cubes.

Create the signature dressing. Combine apple cider vinegar, sugar, Dijon mustard, salt, pepper, and garlic powder in a bowl. Whisk vigorously until the sugar dissolves completely. Slowly drizzle in the canola oil while whisking constantly.

Toast the almonds if they aren't already roasted. Heat them in a dry skillet for 2-3 minutes until fragrant.

Assemble everything together. Add the diced chicken to the kale and cabbage mixture. Pour half the dressing over the salad. Toss everything thoroughly. Add more dressing as desired. Top with toasted almonds just before serving.