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
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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


  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.

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