Marinate the chicken by combining the olive oil, red wine vinegar, dried thyme, and salt in a zip lock bag or non-reactive bowl. Add the chicken breast and coat both sides with the mixture. Refrigerate for 1 hour or as long as overnight.

Make the dressing in a bowl or in a mini chopper. Combine the apple cider vinegar, tomato paste, brown sugar, chopped parsley and salt. Then drizzle in the oil while whisking until the dressing has emulsified and thickened. Chill until ready to serve.

Preheat your indoor or outdoor grill to high heat and grill the chicken breasts for about 5 to 8 minutes on each side until they reach the internal temperature of 165°F with an instant read thermometer. Exact timing will depend on the thickness of the chicken breasts. Transfer the chicken to a cutting board and allow it to cool slightly.

Remove the stems from the kale. Chop the romaine and kale leaves into bite sized pieces and place them in a large salad bowl with the baby spinach. Top the greens with the grape tomatoes, cucumbers, red onions, mangoes, and sliced almonds. Chop the warm chicken into cubes and add it to the salad. Drizzle some dressing on top and toss the salad to coat all of the ingredients lightly with dressing. Season to taste with salt and freshly ground black pepper.

Transfer the salad to serving plates and top each plate with some goat cheese. Serve immediately.

If making the salad ahead of time, let the chicken cool completely before adding it to the salad. Add the dressing and goat cheese right before serving.