In a large bowl, add in the kale and olive oil. Using your hand, massage the oil into the kale for about 1 minute, until soft.
Add in shaved/grated brussels sprouts, spring mix, chicken, goat cheese, and toasted pecans. Optional step: toss the chopped peaches with a drizzle of balsamic glaze. Add to salad and toss with desired dressing. Season with salt and pepper.
Divide and serve.
Tossing the peaches in balsamic glaze is optional, but adds a level of tangy sweetness.
Dried cranberries would be a great addition to this salad as well.
I recommend a poppy seed dressing, balsamic vinaigrette, or champagne vinaigrette for this salad.