KALE GREEK SALAD WITH CHICK'N

4 portions (1 salad each)


1 lb	Gardein® Chick'n Strips, thawed
1/3 cup	Plain Greek yogurt
1/2 cup	Olive oil, divided
6 tbsp	Lemon juice, divided
4 cloves	Garlic, minced
1 tbsp	Dried oregano
1/2 tsp	Ground black pepper
1 lb	Cherry tomatoes, cut in half
1	English cucumber, peeled and diced
3/4 cup	Pitted Greek kalamata olives, cut in half
2 tbsp	Finely chopped fresh Italian (flat-leaf) parsley
2 tbsp	Red wine vinegar
1-1/4 tsp	Salt, divided
1 bunch	Fresh lacinato or Tuscan kale, stems removed and thinly sliced

Percent Daily Values are based on a 2,000 calorie diet

Step 1

Place chick’n in large bowl. Whisk together yogurt, ¼ cup oil, ¼ cup lemon juice, garlic, oregano and pepper in small bowl. Pour over chick’n strips; toss together. Cover, place in refrigerator for 1 hour.
Step 2

Meanwhile, combine tomatoes, cucumber, olives, parsley, vinegar, 2 tablespoons oil and ¼ teaspoon salt in a medium bowl. Cover; refrigerate until service. Preheat flat top grill to 350°F.
Step 3

Place marinated chick’n on flat top; sprinkle with 3/4 teaspoon salt. Cook 6-8 minutes, turning occasionally until browned and heated through. Keep warm until service.
Step 4

Combine the kale, remaining 2 tablespoons lemon juice, remaining 2 tablespoons olive oil, and remaining ¼ teaspoon salt. With clean hands, massage the kale until fully coated in the lemon mixture.
Step 5

Divide the kale between 4 plates; top evenly with tomato mixture and chick’n strips. Serve immediately.

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