Cook quinoa according to package instructions.

While quinoa is cooking, heat oil in a skillet and cook chicken breasts for about couple of minutes on each side. Slice each chicken breast.

Mix kale, olive oil, and salt in a large bowl. Massage kale with your hands for a couple of minutes, until kale leaves are tender. (The kale will turn a brighter green color.)

Add cooked quinoa, chopped cucumber, sun-dried tomatoes, white wine vinegar to the salad and season with freshly ground black pepper and salt, if necessary.

Toss salad ingredients and serve on plates. Top with sliced chicken breasts, sliced almonds, and optional crumbled feta cheese.