In a medium to large bowl, add a generous drizzle of olive oil, the smoked paprika, mixed herbs, garlic and salt.
Add the chicken and stir to coat.
Allow the chicken to marinate in the fridge for 30-60 minutes*.
Place a non-stick pan on medium to high heat, add a drizzle of olive oil.
Add chicken breasts to the pan and cook for 2-3 minutes on high heat to create a crispy coating.
Turn the heat down to medium heat and cook for a further 5 minutes, depending on the size of your chicken fillet.
Turn the chicken over and cook until the chicken is cooked through.
Remove from heat and set aside on a plate to rest.
*You can also marinate the chicken for up to 1 day in advance and store it in the fridge until ready to cook.
Add all the ingredients to a jar and shake until combined.
Taste for salt and pepper and add more as needed.
Set aside until ready to use.
In a large serving bowl, add the roughly chopped kale, drizzle with a tsp of olive oil, and add a sprinkle of salt.
Massage the kale with your hands for about 30 seconds.
Add the arugula, sliced apples, basil, Craisins® Dried Cranberries, and roasted pecans (or chosen nuts).
Slice the chicken and add to the top of the salad.
Drizzle with the yogurt dressing and serve.
You could also serve the salad without the chicken as a side salad to accompany a main dish.
Recipe copyright Rachel Quenzer of The Everyday Mom Life and Sugar Maple Farmhouse.