Katie Lee makes a Grilled Chicken and Kale Greek Salad, as seen on The Kitchen, Season 17.
Recipe courtesy of Katie Lee Biegel

Grilled Chicken and Kale Greek Salad

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  • Level: Easy
  • Total: 2 hr (includes marinating and cooling times)
  • Active: 30 min
  • Yield: 4 to 6 servings



  1. Toss the chicken with the salad dressing in a large resealable plastic bag and refrigerate for 1 hour.
  2. Remove the chicken from the marinade, pat dry with a paper towel, and sprinkle on both sides with salt and pepper.
  3. 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.
  4. 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.