Combine all chicken marinade ingredients in a large zip top bag or container and let marinate for 20 minutes up to 2 hours.
While waiting for the chicken to marinate, combine all vinaigrette ingredients in a mason jar or tupperware. Shake vigorously until combined.
Add kale to a large salad bowl. Pour ¼ cup of prepared vinaigrette over kale. Using both hands, massage kale for 2-3 minutes until kale feels softer and reduces down by about half.
Heat two separate skillets over medium-high heat. Coat squash or potato in 2 tablespoons vinaigrette then add to one of the skillets. Sautee for about 15 minutes, or until tender and lightly browned.
At the same time, remove chicken from marinade and add into the other skillet. Cook chicken 5 to 6 minutes on one side without moving it around. Then, flip chicken and cook for 8 more minutes, or until internal temperature reaches 165º F.
Top kale with cooked squash or potato, chicken, pecans, apple, quinoa, and crumbled goat cheese. Drizzle with more vinaigrette as desired and enjoy!
Notes
Any extra vinaigrette can be stored in the fridge for up to 10 days. If the vinaigrette solidifies in the fridge, simply set it out at room temperature or put in a bowl of hot water to liquify.