Preheat large sauté pan to medium low heat.
Add oil followed by the shallot. Cook shallot for 2-3 minutes.
Add summer squash or zucchini to the pan, cook additional 2-3 minutes. Season with a pinch of salt.
Add chicken breast strips into the pan, placing on one side of the pan to allow one side of the strips to brown, 3-4 minutes.
Using tongs, turn chicken breast strips onto other side and brown for additional 3-4 minutes.
The chicken should be mostly done at this point, use a meat thermometer if needed.
Finish the dish by adding the julienned kale to the pan and stir until the kale is wilted. Season to taste.
Enjoy this meal with roasted sweet potatoes or a cooked whole grain.