Garlic-herb chicken over lemony kale and zucchini salad

• Peel and thinly slice the onion. Measure ½ cup [1 cup] sliced onion for cooking; set the rest aside for the salad.
• Cut the zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add ½ cup [1 cup] onion and cook until starting to soften, 2 to 3 minutes. Add the zucchini in a single layer, in batches if needed, season with salt and pepper, and cook, turning once, until lightly browned and starting to soften, 2 to 3 minutes per side. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan. 

While the onion and zucchini are cooking, prepare the garlic and season the chicken.

• Finely chop, press, or grate the garlic.
• Diced chicken: Cut a small corner from the packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. 
• Chicken breasts: Pat dry with a paper towel; cut into 1-inch strips. 

Season the chicken with salt, pepper, and the garlic-herb blend.

In the same pan used for the zucchini, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the chicken and cook, stirring once or twice, until lightly browned and cooked through, 6 to 8 minutes. Stir in the garlic, then remove from the heat. 

While the chicken is cooking, prepare the salad.

In a medium bowl, combine the kale and half the Mediterranean lemon dressing. Gently massage the kale to soften, 1 to 2 minutes. Add the zucchini, the remaining onion, and the remaining dressing and toss to coat. Season to taste with salt and pepper.

Transfer the kale and zucchini salad to individual plates, top with the chicken, and serve.