Kale Greek Salad with Chick’n

Fresh veggies like kale, tomatoes and cucumber dressed with herbs and a lemony olive oil dressing and topped with earth-friendly meatless chick’n? Yes, please! This recipe comes to us from Chef Phoebe Lapine of Feed Me Phoebe and our friends at Gardein.

Serves 4

Ingredients:

• 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 1 lb vine tomatoes, roughly chopped)
• 1 seedless cucumber, peeled and diced
• 1 cup pitted Kalamata olives
• 2 tbsp fresh parsley, finely chopped
• 2 tbsp white or red wine vinegar
• 1 package (7 oz.) meatless chick’n (such as Gardein Chick’n Scallopini)

Directions:

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 sliced chick’n on top of each plate and serve immediately.