• Season the chicken all over with the salt, pepper and garlic powder. Place the chicken in a dish and add the balsamic vinegar. Toss until all the chicken is coated. You can marinate this overnight or even just let it sit for 15 to 20 minutes or so for some added flavor.
• Make the rosé dressing and chop/sliced/crumble the remaining ingredients.
• Put the kale in a large bowl. Add the sliced red onion. Add 1 to 2 tablespoons of the dressing and massage the kale with your hands for a few minutes, making sure to get all the pieces coated. Set the bowl aside.
• Preheat the grill to the highest setting.
• Once hot, place the chicken on the grill and cook for 5 minutes, or until the chicken easily flips. Flip the chicken and grill for 5 to 6 minutes more, or until the internal temperature of the chicken reaches 165 degrees F. Let the chicken rest for 5 to 10 minutes before slicing.
• To the bowl of massaged kale, add the cherries, goat cheese and pistachio. Top with the sliced chicken.
• Serve with the remaining dressing!

rosé vinaigrette

• Whisk together the rosé, vinegar, garlic, honey and a big pic of salt and pepper. Whisk in the olive oil until the dressing is emulsified. This stays good in the fridge for a few days in a sealed container!