Grilled Chicken and Kale Greek Salad

  • Yield : 4 to 6 servings
  • Cook Time : 30m
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  • 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


Step 1

Toss the chicken with the salad dressing in a large resealable plastic bag and refrigerate for 1 hour.

Step 2

Remove the chicken from the marinade, pat dry with a paper towel, and sprinkle on both sides with salt and pepper.

Step 3

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.

Step 4

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.

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