1 C. Kale, Lacinata variety, ripped into bite size pieces
1 ear of corn
1 clementine orange, peeled and chopped
10 grape tomatoes, halved

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.