Break kale into smaller pieces, use only leaves. Not stalk or stem.
Sauté one or two chicken breasts (or use store cooked roasted chicken). Half the cherry tomatoes
Fry bacon, save dripping. Crumble bacon, set aside. Then sauté kale and tomatoes for 7 minutes in bacon drippings. Blend in warm chicken and bacon. Toss with Kraft Balsamic Vinaigrette dressing. Serve on platter, sprinkle with pine nuts.