Grilled Chicken and Kale Greek Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 454
- Total Fat
- 19
- Saturated Fat
- 5
- Carbohydrates
- 40
- Dietary Fiber
- 7
- Sugar
- 7
- Protein
- 33
- Cholesterol
- 77
- Sodium
- 631
- Total: 2 hr (includes marinating and cooling times)
- Active: 30 min
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.