Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until lightly browned and tender, 20-25 minutes.

Let cool for at least 5 minutes.

Meanwhile, remove and discard any large stems from kale; chop into bite-size pieces. Halve, core, and thinly slice half the apple (whole apple for 4 servings).

Place kale in a large bowl and lightly season with salt. Using your hands, massage kale (similar to how you would knead dough), until leaves are tender, 30-60 seconds. TIP: To make kale even more tender, add a drizzle of olive oil along with salt before massaging.

Pat chicken* dry with paper towels and season all over with Brown Sugar Bourbon Seasoning, salt, and pepper.

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

Transfer to a cutting board; let rest at least 5 minutes.

Add cranberries, roasted carrots, and sliced apple to bowl with kale. Season with salt and pepper.

Reserve a half packet of dressing (whole packet for 4 servings) in a small bowl for serving. Drizzle salad with remaining dressing to taste; toss to combine.

Thinly slice chicken crosswise.

Divide salad between bowls and top with chicken. Drizzle with reserved dressing. Sprinkle with sunflower seeds and serve.