Vegan Greek Kale Salad

• 1 bunch Lacinato, Tuscan Or Dinosaur Kale, Stems Removed & Thinly Sliced
• 2 Tablespoons Fresh Lemon Juice
• 1/4 cups Olive Oil, Divided
• 1 teaspoon Sea Salt, Divided
• 1 pint Cherry Tomatoes, Halved Or 1lb. Vine Ripe Tomatoes, Roughly Chopped
• 1 Seedless Cucumber, Seedless, Peeled And Diced
• 1 cup Pitted Kalamata Olives
• 2 Tablespoons Fresh Parsley, Finely Chopped
• 2 Tablespoons White Or Red Wine Vinegar
• 1 package (10 Oz. Size) Gardein Chick'n Scallopini

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

lacinato, lemon juice, olive oil, salt, tomatoes, cucumber, olives, fresh parsley, white or red, scallopini

Taken from tastykitchen.com/recipes/special-dietary-needs/vegan-greek-kale-salad/ (may not work)