Chicken with Kale, Cucumber and Tomato Feta Salad

Recipe By: Michael Symon

Chicken with Kale, Cucumber and Tomato Feta Salad
Chicken with Kale, Cucumber and Tomato Feta Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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)

Directions

Directions: 1. Preheat a grill or grillpan to medium high heat. 2. 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. 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. Add kale to a large bowl with tomatoes, garlic, cucumber and feta. 5. 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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