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Grilled Chicken and Kale Greek Salad

Grilled Chicken and Kale Greek Salad
Prep Time
2h
Yields
4 - 6 servings

A hearty meal-worthy Greek salad made with grilled chicken, couscous and kale.

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ingredients

2
boneless, skinless chicken breasts
½
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
½
small red onion, thinly sliced
9
oz package baby kale
½
cup cooked whole-wheat pearl couscous, cooled completely
½
cup crumbled feta
½
cup cherry tomatoes, halved
¼
cup whole Kalamata olives, pitted
2
Tbsp fresh dill fronds
1
cup store-bought or homemade crispy chickpeas
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directions

Step 1

Toss the chicken with the salad dressing in a large resealable plastic bag and refrigerate for 1 hour.

Step 2

Remove the chicken from the marinade, pat dry with a paper towel, and sprinkle on both sides with salt and pepper.

Step 3

Preheat a grill or grill pan over medium-high heat. Grill the chicken until cooked through (165°F), 7 to 8 minutes per side. Let cool, then cut into bite-size pieces.

Step 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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