A delcious and hearty salad full of kale, chicken, pecans, bacon, crunchy apples all tossed in a tangy champagne vinaigrette.
In a lidded jar combine all dressing ingredients and shake well.
Combine all salad ingredients in a large salad bowl. Toss with vinaigrette and season with salt and pepper.
If you do want to make the pecans a bit "candied", just pour out all but 1 teaspoon of bacon grease from the skillet you cooked the bacon in. Pour the pecans in the skillet and turn heat on medium-high. Toss pecans in bacon grease then drizzle a tiny bit of honey over pecans. Cook for about 45 seconds to 1 minute or until the pecans just start to brown. Turn off heat and sprinkle with a tiny amount of Kosher salt.