Wash and dry produce.

Trim and peel carrots. Halve lengthwise, then slice into ¼-inch-thick half-moons. Halve, core, and dice apple into ½-inch pieces. Halve, peel, and thinly slice onion. Finely chop parsley. Roughly chop walnuts.

In a large bowl, toss mixed greens with carrot and apple. Set aside.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes.

Add 2 tsp vinegar, ¼ tsp thyme (we sent more), 1 tsp sugar, and a splash of water (for 4 servings, use 4 tsp vinegar, ½ tsp thyme, and 2 tsp sugar). Cook, stirring occasionally, until caramelized and jammy, 2-3 minutes. (TIP: If pan seems dry, stir in more splashes of water.) Season with salt and pepper.

Turn off heat; transfer to a small bowl. Wipe out pan.

Pat chicken* dry with paper towels. Season all over with salt and pepper.

Heat a drizzle of oil in pan used for onion over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side.

Remove from pan and set aside. Cover to keep warm.

Return caramelized onion to pan. Stir in stock concentrate, ½ tsp vinegar (1 tsp for 4 servings), and ¼ cup water (⅓ cup for 4). Cook, stirring, until combined and thickened, 2-3 minutes.

Remove pan from heat. Stir in crème fraîche, cream cheese, half the parsley, and 1 TBSP butter (2 TBSP for 4) until combined. TIP: If sauce seems too thick, stir in water 1 TBSP at a time.

Drizzle dressing over salad; toss to coat.

Divide chicken and salad between plates. Pour sauce over chicken. Top salad with walnuts. Garnish everything with remaining parsley and serve.