Greek Kale Salad Recipes

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GRILLED CHICKEN AND KALE GREEK SALAD



Grilled Chicken and Kale Greek Salad image

Provided by Katie Lee Biegel

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 12

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

Steps:

  • 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.

GREEK KALE SALAD



Greek Kale Salad image

Kale has higher antioxidants then most vegetables and fruits. One cup provides nearly the same amount of vitamin C as an orange. Kale is high in lutein, and an excellent source of vitamin K. Adapted from Food & Wine magazine.

Provided by Sharon123

Categories     Greens

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 3/4 lbs kale, large stems removed
1 whole wheat pita bread
1/4 cup extra virgin olive oil, plus more for brushing
2 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper flakes
salt and pepper
1/2 cup grape tomatoes, halved
1/3 cup pitted kalamata olive, cut lengthwise into slivers
2 ounces feta cheese, crumbled (2/3 cup)

Steps:

  • Preheat the oven to 400°F.
  • In a large pot of boiling water, cook the kale leaves about 5 minutes, or until just tender. Drain and rinse under cold water to cool. Move the kale to a clean towel and squeeze dry. Fluff the leaves, coarsely chop them and move to a large bowl.
  • Brush both sides of the pita breads with olive oil and bake 8 minutes, or until crisp. Cut the pita into wedges.
  • In a small bowl, combine the 1/4 cup of olive oil with the lemon juice and crushed red pepper and season with salt and pepper. Add the grape tomatoes, olives and crumbled feta to the kale and toss. Add the dressing and toss to coat. Serve the kale salad with the toasted pita wedges. Enjoy!

Nutrition Facts : Calories 319.9, Fat 19.8, SaturatedFat 4.5, Cholesterol 13.4, Sodium 438, Carbohydrate 31.6, Fiber 5.8, Sugar 0.9, Protein 10.6

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