Wash and dry produce.

Pick and finely chop fronds from dill. Trim and thinly slice scallions, separating whites from greens; mince whites. Zest and quarter lemon. Peel and mince or grate garlic. Remove and discard any large stems from kale; chop into bite-size pieces.

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. 

Divide salad between bowls. Top with chicken and scallion greens. Drizzle with remaining dressing. Serve.