Preparation time: 10 min
Cooking time: 5 min
Total time: 15 min
Ingredients, serves 4
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)
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 pkg Gardein Chick’n scallopini
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!