Vegan Greek Kale Salad

In a large mixing bowl, combine kale, lemon juice, and half the olive oil and salt. With clean hands, toss kale until fully coated in the lemon mixture.

In a second mixing bowl, combine tomatoes, cucumber, olives, parsley, vinegar, and remaining olive oil and salt. Toss to combine.

Make the chick’n scallopini according to packaged instructions. Set aside on a cutting board and thinly slice.

Divide kale between plates and top with the tomato mixture. Arrange one slice chick’n on top of each plate and serve immediately.