Start by cutting the chicken breasts in half, and then pounding them until very thin. I place my chicken in a plastic bag, one piece at a time to pound it. Once pounded, add to a plastic bag, and pour in pickle brine. Put in fridge and let brine for 3 hours.
After 3 hours, remove chicken from brine and pat dry.
Coat the bottom of a frying pan with canola oil, so it's about 1/8 inch deep. Heat over medium heat.
Take each piece of chicken through the dredging station, and drop into hot oil. Fry on each side for 3 minutes. Remove and repeat as many times as necessary, based on how many pieces of chicken you have and how big the frying pan is.
Prepare kale and carrots and place in a large mixing bowl. (Cheat tip: the bag of organic broccoli slaw from Trader Joe's is a really good mix to add to shredded kale for this dish)
In a food processor or bullet, combine all other ingredients until smooth
Pour smooth dressing over kale and carrots and toss to combine.