Ingredients

The following ingredients have 4 Servings
  • 1 bunch Lacinato (Tuscan or dinosaur kale, stems removed and thinly sliced)
  • 2 tablespoons fresh lemon juice
  • ¼ cup olive oil (divided)
  • 1 teaspoon sea salt (divided)
  • 1 pint cherry tomatoes (or 1lb vine tomatoes, roughly chopped, halved)
  • 1 seedless cucumber (peeled and diced)
  • 1 cup pitted Kalamata olives
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons white or red wine vinegar
  • 1 package gardein chick’n scallopini

Instruction

  • In a large mixing bowl, combine the kale, lemon juice, and half the olive oil and salt. With clean hands, toss the kale until fully coated in the lemon mixture.
  • In a second mixing bowl, combine the tomatoes, cucumber, olives, parsley, vinegar, and remaining olive oil and salt. Toss to combine.
  • Make the chick’n according to packaged instructions. Set aside on a cutting board and thinly slice. Divide the kale between 4 plates and top with the tomato mixture. Arrange one sliced chick’n scallopini on top of each plate and serve immediately.