Recipe courtesy of Katie Lee

Grilled Chicken and Kale Greek Salad

Name: Grilled Chicken and Kale Greek Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 4 to 6 servings
Ingredients: 2 boneless, skinless chicken breasts; 1/2 cup bottled Greek feta-herb salad dressing, such as Food Network Kitchen Inspirations, plus more for dressing the salad; Salt and pepper; 2 Persian cucumbers, diced; 1/2 small red onion, thinly sliced; One 9-ounce package baby kale; 1/2 cup cooked whole-wheat pearl couscous, cooled completely; 1/2 cup crumbled feta; 1/2 cup cherry tomatoes, halved; 1/4 cup whole Kalamata olives, pitted; 2 tablespoons fresh dill fronds; 1 cup store-bought or homemade crispy chickpeas

Getting reviews...

Level: Easy

Total: 2 hr (includes marinating and cooling times)
Active: 30 min

Yield: 4 to 6 servings

Save Recipe

Ingredients

2 boneless, skinless chicken breasts

1/2 cup bottled Greek feta-herb salad dressing, such as Food Network Kitchen Inspirations, plus more for dressing the salad

Salt and pepper

2 Persian cucumbers, diced

1/2 small red onion, thinly sliced

One 9-ounce package baby kale

1/2 cup cooked whole-wheat pearl couscous, cooled completely

1/2 cup crumbled feta

1/2 cup cherry tomatoes, halved

1/4 cup whole Kalamata olives, pitted

2 tablespoons fresh dill fronds

1 cup store-bought or homemade crispy chickpeas

Directions

Toss the chicken with the salad dressing in a large resealable plastic bag and refrigerate for 1 hour.
Remove the chicken from the marinade, pat dry with a paper towel, and sprinkle on both sides with salt and pepper.
Preheat a grill or grill pan over medium-high heat. Grill the chicken until cooked through (165 degrees F), 7 to 8 minutes per side. Let cool, then cut into bite-size pieces.
Toss together the cucumbers, onions, kale, couscous, feta, tomatoes, olives and dill in a large bowl. Add the grilled chicken and drizzle with the desired amount of dressing. Toss to coat. Season with salt and pepper. Garnish with the crispy chickpeas.