WEEKDAYS 1e|12c|p

Michael Symon's Chicken with Kale, Cucumber and Tomato Feta Salad

Chicken Kale Cucumber Tomato Feta Salad Michael Symon
Quick and tasty!
skill level
Easy
time
1-30min
servings
5
cost
$
Contributed by :
This dish comes together is five minutes and it's a real crowd-pleaser.
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ingredients
  • 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)
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
     
    Preheat a grill or grillpan to medium high heat.
  • 2
    5 Chicken Cutlets (pounded thin)
    Extra Virgin Olive Oil
    Salt and Freshly Ground Pepper
    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.
  • 3
    1 bunch Dinosaur Kale (sliced into thin ribbons)
    Extra Virgin Olive Oil
    Salt
    Season kale with salt and a drizzle of olive oil. Grill kale until wilted, about 2-3 minutes. Remove from grill and roughly chop.
  • 4
    1 Cucumber (peeled and sliced into chunks)
    2 Tomatoes (chopped)
    1/2 Cup Feta (crumbled)
    1 clove garlic (minced)
    Add kale to a large bowl with tomatoes, garlic, cucumber and feta.
  • 5
    Extra Virgin Olive Oil
    Salt and Freshly Ground Pepper
    2 tablespoons Red Wine Vinegar
    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.
 
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