Summer always has me craving a cool and crisp salad! I’ve always loved Greek and Mediterranean flavors. It’s fresh, simple and so delicious. And also reminds me of past vacations to much cooler places than the four walls of my office.

Salads with lots of ‘fruit’ (or ingredients), as my dad would say, are my favorite. A plain ole lettuce only salad just isn’t going to cut it on the satisfaction meter. Not only does this one have lots of different flavors, but the textures too. That makes for a flavor explosion for your tastebuds, and who doesn’t like that!

The chicken is marinated in herbs and Greek yogurt then grilled to create a charred crust and juicy interior. All in all, this is a fabulous combination for summer and a nice change from the average salad. The kale and garbanzo beans help to make this salad not only tasty, but filling too!



Prep Time 15 minutes
Cook Time 12 minutes
Course Main Course, Salad, Soup
Servings 4
Calories 417.5 kcal


Nutrition per Serving  Cal: 417.5 • Fat: 11g • Carb: 38.2g • Protein: 43.9g • Fiber: 8.8g • Sugar: 5.6g
Chicken Marinade
  • 1 lb. chicken, cubed
  • 1/4 cup Greek yogurt
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 2 tsp fresh rosemary
  • 1 lemon squeezed
  • 2 cloves garlic, minced
  • 1 tsp olive oil
  • Salt & Pepper
  • 16 cherry tomatoes, quartered
  • 1/2 cucumber, sliced
  • 1/2 red onion, sliced
  • 1 small red bell pepper, diced
  • 1 cup garbanzo beans
  • 1/2 cup fat free crumbled feta cheese
  • 6 cup raw kale, chopped
  • 1 clove garlic
  • 1/2 tsp dried oregano
  • 1/4 cup red wine vinegar
  • 1 Tbsp lemon juice
  • 2 Tbsp olive oil
  • Salt & Pepper to taste
  1. Combine all marinade ingredients and let marinate for at least 2 hours or up to overnight. Before grilling, string chicken onto 4 skewers.
  2. Heat grill to medium heat, when hot, grill on each side for 4 minutes, turning twice, for a total of 12 minutes.
  3. Meanwhile, combine all the salad ingredients in a large tossing bowl.
  4. Combine dressing ingredients through lemon juice. Slowly whisk in the olive oil to emulsify. Season to taste with salt and pepper.
  5. Toss dressing with salad and let stand for 10 minutes to absorb and start breaking down the kale a bit.
  6. Place equal portions of salad on each plate and top with a grilled chicken skewer.

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