In a glass jar combine olive oil, white wine vinegar, orange juice, orange zest, shallots, honey, dijon mustard and salt and pepper and shake vigorously to combine. 

Pour ½ of that mixture into a large ziplock bag and add in chicken breasts, then seal the bag to let the chicken marinate for at least one hour but overnight is great!

When you are ready to cook, heat the grill to medium high heat and grill the chicken breasts for 4 minutes on each side, or until the internal temperature reaches 165 degrees.

You can either buy shaved brussels sprouts or thinly slice them yourself! Combine brussels and kale in a large bowl and toss with remaining vinaigrette. Toss to combine then massage the dressing into the greens for a minute. Sprinkle greens with a pinch of salt and toss again.

Pour greens into a serving bowl and top with the cooked chicken, orange, apple, golden raisins and toasted pine nuts.

*If you want you can add some goat cheese too!