• Wash and dry produce.

• Trim and thinly slice scallions. Quarter cucumber lengthwise; slice crosswise into 1⁄4-inch-thick quarter-moons.

• Place chicken in a large bowl; using two forks (or your hands!), break up into smaller pieces.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and warmed through, 2-3 minutes. Wash and dry bowl.

• In bowl used for chicken, whisk together dressing, mayonnaise, 1⁄2 tsp sugar (1 tsp for 4 servings), and a pinch of salt. Add kale mix, scallions, and cucumber; toss to combine.

• Divide salad between bowls and top with chicken and almonds. Serve.