Preheat oven to 400℉. Place beets on a parchment lined baking sheet and toss with olive oil and a few pinches of salt. Make sure they're fully coated and arranged in one layer.

Roast for about 20 minutes, or until tender.

Add the chicken to a medium bowl. In a small bowl, stir together juice of half a lemon, garlic, grainy mustard, salt, and pepper. Pour this mixture over the chicken and toss to coat. Set aside to marinate.

Make the dressing. In a medium bowl, whisk together the lemon juice, apple cider vinegar, maple syrup, garlic, olive oil, salt and pepper.

Add chopped kale to a large bowl. Add about two tablespoons of the dressing and massage it into the kale for a minute or so to flavor it, soften it, and make it easier to eat. Set aside.

Fry the bacon until crispy in a medium skillet over medium heat. Drain on paper towels and chop into bits once cooled. Pour out most of the bacon grease except for about 2 tablespoons. You will use this to cook the chicken!

Place bacon grease skillet back on the heat, and raise to medium high. Cook chicken for about 4-5 minutes per side until golden. Add balsamic vinegar and thyme, reduce to medium, and cook for a few minutes until balsamic has reduced in volume and becomes syrupy. I like to spoon some of the balsamic mixture over the chicken while it's reducing for flavor.

To assemble salads, top kale with roasted beets, sliced chicken, chopped bacon, and extra dressing!