Recipe courtesy of Katie Lee
Show: The Kitchen
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Grilled Chicken and Kale Greek Salad
Total:
2 hr
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
2 hr
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

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.

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