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. Remove and discard any large stems from kale; chop leaves into bite-size pieces. Quarter lemon.

Toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until tender, 20-25 minutes.

In a large bowl, combine kale, a drizzle of oil (large drizzle for 4 servings), and a pinch of salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture.

Pat chicken* dry with paper towels and season all over with garlic powder, 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. (TIP: Lower heat if chicken browns too quickly.) Transfer to a cutting board to rest.

Swap in salmon* for chicken. Cook salmon (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more.

While chicken cooks, in a medium bowl, whisk together mayonnaise, jam, mustard, hot sauce, juice from half the lemon (juice from whole lemon for 4 servings), and 3 TBSP olive oil (6 TBSP for 4). (TIP: If you like things less spicy, use half the hot sauce.) Taste and season with salt and pepper.

Thinly slice half the apple (whole apple for 4).

Slice chicken crosswise.

Add ¾ of the dressing to bowl with kale; toss to coat. Add roasted carrots, sliced apple, and half the almonds. Toss to combine; taste and season with salt and pepper if desired.

Divide salad between bowls; top with chicken. Drizzle remaining dressing over chicken and garnish with remaining almonds. Serve.

Skip slicing salmon.