kale greek salad with chick’n

kale greek salad with chick’n

yield: serves 4

kale greek salad with chick’n

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  • 1 bunch lacinato, tuscan or dinosaur kale, stems removed and thinly sliced
  • 2 tbsp fresh lemon juice
  • 1/4 cup olive oil, divided
  • 1 tsp sea salt, divided
  • 1 pint cherry tomatoes, halved (or 1lb vine tomatoes, roughly chopped)
  • 1seedless cucumber, peeled and diced
  • 1 cuppitted Kalamata olives
  • 2 tbspfresh parsley, finely chopped
  • 2 tbspwhite or red wine vinegar
  • 1 pkgchick’n scallopini

kale greek salad with chick’n


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.

***This recipe was created by our friend, Phoebe Lapine!

comments (81)

  1. Dilly |

    Articles like these put the consumer in the driver seat-very imtpnoart.

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