Wash and dry produce. 

Zest lemon until you have ½ tsp (1 tsp for 4 servings). Halve lemon; squeeze juice into a small bowl, removing any seeds. Remove and discard any large stems from kale; chop into bite-size pieces if necessary. Grate or shave Parmesan over a separate small bowl. Finely chop cilantro.

Open package of chicken and drain off any excess liquid, then break up chicken into bite-size pieces.

In a small pot, combine quinoa, stock concentrate, 1 cup water (2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until liquid has absorbed and quinoa is tender, 12-15 minutes.

Keep covered off heat until ready to make salad in Step 5.

While quinoa cooks, heat a large dry pan over medium-high heat. Add almonds; cook, stirring frequently, until golden brown and fragrant, 2-4 minutes. TIP: Watch carefully to avoid burning!

Immediately transfer to a plate to cool.

To bowl with lemon juice, add lemon zest, mustard, honey, oregano, garlic powder, and 2 TBSP olive oil (4 TBSP for 4 servings). Whisk until combined and smooth.

Season with salt and pepper to taste.

In a large bowl, combine kale and a drizzle of olive oil (large drizzle for 4 servings). Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute.