02Heat 2 tablespoons oil in a large heavy nonstick skillet over medium heat. Season chicken with salt. Working in 2 batches and adding 1 tablespoon oil between batches, cook chicken in single layers until browned on both sides and just cooked through, 2-3 minutes per side. Transfer to a plate and tent with foil to keep warm.
03Remove pan from heat; add 1/4 cup water. Stir, scraping up browned bits. Whisk in 1/4 cup vinaigrette. Scrape sauce into a bowl.
04Melt butter with 1 tablespoon oil in same skillet over medium-low heat. Add garlic and cook until just beginning to brown, 1-2 minutes. Discard garlic. Working in 3 batches and adding more oil as needed, add kale to skillet and toss until wilted, 1-2 minutes per batch. Transfer to a large bowl. Season lightly with salt. Cover to keep warm.
05Add freekeh and lentils to same skillet. Increase heat; stir until warm, 2-3 minutes.
06Spoon pilaf onto plates. Top with chicken. Whisk juices from plate with chicken into sauce; drizzle over chicken and pilaf. Top with kale.