KALE GREEK SALAD WITH CHICK'N
- 4 portions
Ingredients
| 1 lb | |
|
Plain Greek yogurt
|
1/3 cup |
|
Olive oil, divided
|
1/2 cup |
|
Lemon juice, divided
|
6 tbsp |
|
Garlic, minced
|
4 cloves |
|
Dried oregano
|
1 tbsp |
|
Ground black pepper
|
1/2 tsp |
|
Cherry tomatoes, cut in half
|
1 lb |
|
English cucumber, peeled and diced
|
1 |
|
Pitted Greek kalamata olives, cut in half
|
3/4 cup |
|
Finely chopped fresh Italian (flat-leaf) parsley
|
2 tbsp |
|
Red wine vinegar
|
2 tbsp |
|
Salt, divided
|
1-1/4 tsp |
|
Fresh lacinato or Tuscan kale, stems removed and thinly sliced
|
1 bunch |
Preparation
Place chick’n in large bowl. Whisk together yogurt, ¼ cup oil, ¼ cup lemon juice, garlic, oregano and pepper in small bowl. Pour over chick’n strips; toss together. Cover, place in refrigerator for 1 hour.
Meanwhile, combine tomatoes, cucumber, olives, parsley, vinegar, 2 tablespoons oil and ¼ teaspoon salt in a medium bowl. Cover; refrigerate until service. Preheat flat top grill to 350°F.
Place marinated chick’n on flat top; sprinkle with 3/4 teaspoon salt. Cook 6-8 minutes, turning occasionally until browned and heated through. Keep warm until service.
Combine the kale, remaining 2 tablespoons lemon juice, remaining 2 tablespoons olive oil, and remaining ¼ teaspoon salt. With clean hands, massage the kale until fully coated in the lemon mixture.
Divide the kale between 4 plates; top evenly with tomato mixture and chick’n strips. Serve immediately.
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 152 mg | 15% |
| Carbohydrate | 25 g | 8% |
| Cholesterol | 1 mg | 0% |
| Total Fat | 38 g | 57% |
| Iron | 5 mg | 25% |
| Potassium | 1023 mg | 0% |
| Calories | 550 kcal | 28% |
| Sodium | 1441 mg | 60% |
| Protein | 33 g | 66% |
| Polyunsaturated Fat | 3 g | 16% |
| Saturated Fat | 4 g | 21% |
| Sugars | 9 g | 1% |
| Dietary Fiber | 5 g | 19% |
| Vitamin C | 77 mg | 128% |
| Vitamin A | 16673 iu | 333% |
Percent Daily Values are based on a 2,000 calorie diet