Quick and tasty!
ingredients
method
ingredients

Chicken with Kale, Cucumber and Tomato Feta Salad

  • 5 Chicken Cutlets (pounded thin)
  • 1 bunch Dinosaur Kale (sliced into thin ribbons)
  • 1 Cucumber (peeled and sliced into chunks)
  • 2 Tomatoes (chopped)
  • 1/2 Cup Feta (crumbled)
  • Salt and Freshly Ground Pepper
  • Extra Virgin Olive Oil
  • 2 tablespoons Red Wine Vinegar
  • 1 clove garlic (minced)
step-by-step directions
step-by-step directions
  • Preheat a grill or grillpan to medium high heat.
  • Brush the grill with extra virgin olive oil, and season the chicken cutlets with salt and freshly ground pepper. Grill them for 3 minutes per side and remove to a plate.
  • Season kale with salt and a drizzle of olive oil. Grill kale until wilted, about 2-3 minutes. Remove from grill and roughly chop.
  • Add kale to a large bowl with tomatoes, garlic, cucumber and feta.
  • Whisk together 4 tablespoons of olive oil, red wine vinegar and a pinch of salt and pepper. Toss salad with dressing. Serve the chicken with the kale salad.

Watch how its made

Watch Video

Chicken with Kale, Cucumber and Tomato Feta Salad

comments ()
5.0 stars based on 2 reviews
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.