WEEKDAYS 1e|12c|p

Chicken with Kale, Cucumber and Tomato Feta Salad

Michael Symon
Servings: 5
1 to 30 min

Quick and tasty!

  • Ingredients
  • step-by-step directions
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)
  • 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.
rate this recipe

Latest Recipes