Use a chefs knife to slice the chicken breasts in half in order to make 4 thinly sliced chicken breasts.

Sprinkle both sides of the chicken with salt, pepper and garlic powder.

In a cast iron add 1 tbsp oil and let it heat up.

Add chicken breasts to the pan and cook for about 4 minutes per side until cooked through. Set aside.

In either the same cast iron skillet or a separate one, add the remaining 1 tbsp oil.

Add in sliced mushrooms and cook for 7-10 minutes stirring occasionally. Then add in garlic and shallots and cook for another 2 minutes.

Add marsala wine and chicken broth and cook for another 5-7 minutes or until the liquid has mostly evaporated and thickened. Pour the remaining liquid into a mason jar.

Add kale to a bowl.

In the mason jar with reserved liquid, add 2 tbsp avocado oil and juice of 1 lemon and shake. Add salt and pepper to taste.

Pour dressing over the kale and massage well to combine and break down kale a bit.

To assemble salad, top kale with mushrooms, chopped chicken and parmesan cheese.