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

  • 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)

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.

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Nutrition Information

Kale Greek Salad with Chick’n

Servings per Recipe: 4

Amount per Serving

Calories:  281

Calories from Fat:  180

Total Fat:  20

Saturated Fat:  2g

Cholesterol:  0mg

Sodium:  1016mg

Potassium:  681mg

Carbohydrates:  18g

Dietary Fiber:  4g

Protein:  10g

Sugars:  4g

Vitamin A:  230%

Vitamin C:  16%

Calcium:  16%

Iron:  19%

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