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.
1 bunch lacinato, tuscan or dinosaur kale, stems removed and thinly sliced
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.