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MEDITERRANEAN KALE SALAD

MEDITERRANEAN KALE SALAD

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

Notes

Nutrition per Serving  Cal: 417.5 • Fat: 11g • Carb: 38.2g • Protein: 43.9g • Fiber: 8.8g • Sugar: 5.6g
Ingredients
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
Salad
  • 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
Dressing
  • 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
Method
  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.