Green Goddess Lemony Shrimp Salad

• In a small bowl, combine dill, scallion whites, mayonnaise, sour cream, 2 TBSP olive oil, juice from two lemon wedges, a pinch of lemon zest, and a pinch of garlic (4 TBSP olive oil and juice from three lemon wedges for 4 servings). (If dressing seems too thick, add water 1 tsp at a time until mixture reaches a drizzling consistency.) • Season dressing with salt and pepper. TIP: Have a blender? Give dressing a whiz for an extra-smooth consistency and bright green color.

• Place kale in a large bowl and lightly season with salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 30-60 seconds. TIP: To make kale even more tender, add a drizzle of olive oil along with the salt before massaging.

• Open package of chicken* and drain off any excess liquid; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until lightly browned, 3 minutes. TIP: Let chicken cook undisturbed for at least 30 seconds between stirring to get beautiful browning! • Add remaining garlic and 1 TBSP butter (2 TBSP for 4 servings). Cook until garlic is fragrant and chicken is cooked through, 1-3 minutes more. • Remove pan from heat; stir in remaining lemon zest and a squeeze of lemon juice. Season chicken with salt and pepper if desired. Set aside to cool.

• While chicken cools, trim and quarter cucumber lengthwise; slice crosswise into ½-inch-thick pieces. • Add cucumber and carrots to bowl with kale. Toss with as much dressing as you like (save some for serving). Season with salt and pepper.