Heat half the oil in a heavy skillet. Add onions and salt. Cook onions, scraping the brown bits from the bottom of the pan vigorously and often until the onions are carmelized (about 30 minutes)
2
Meanwhile, steam kale for about 7 minutes. Drain well and squeeze all excess water out of it.
3
When the onions are carmelized, add vinegar to the pan scraping up any remaining pan deposits. Continue cooking until most of the liquid has evaporated (about 5 minutes).
4
Heat remaining oil in skillet and cook the prosciutto for one minute and add the onion mixture. Then add the kale, pears, pepper, and half the feta. Mix well.
5
Transfer to a plate and top with chicken and remaining feta.
