1 C. Kale, Lacinata variety, ripped into bite size pieces
1 ear of corn
1 clementine orange, peeled and chopped
10 grape tomatoes, halved
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnOlGxG8mgvoquflfKakDKHSqIeWuW0xH8_xJF-SYxfzi_r5v_XWwF1YF_pcd0nOc3H4KpV9BAf_y9qqMRV1g0pxYvoCjFFE0bnQtdWNOOktBi55NNMKY0H-2FLgEHnHfK8ztxTMpSwk4/s200/Tuscan+Kale+Salad.jpg)
2 Tbsp. olives, sliced
2.5 oz chicken breast, baked, chopped up
2 Tbsp. Tuscan Italian Dressing (Annie's Naturals)
Cook the corn any way you want. Cut the kernels off and use in this recipe.
The chicken is a portion that was marinated, baked and frozen for my lunches. I thawed and heated a piece for this recipe.
Toss all ingredients.
Serve.
Rated a 4.1 on the Kale Scale.