Chicken and Kale Salad with Greek Vinaigrette and Feta

Chicken and Kale Salad with Greek Vinaigrette and Feta

Ready in 25 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, June 17, 2018.
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This dish may not need the lemon wedges, as the dressing and feta are plenty sharp on their own. But feel free to add if you prefer the acidity the citrus will deliver.

Ingredients

SALAD

  • 200g peeled pumpkin, diced 2cm
  • 1 baby beetroot, diced 1-1.5cm
  • ¼ red onion, roughly chopped
  • 1/3 bunch baby carrots, green ends trimmed 1cm and cut into halves or quarters lengthways
  • 1 tsp chicken and kale spice mix
  • ½ tsp oil or spray oil
  • ½ tsp water
  • 2 handfuls baby kale
  • 20g Greek dressing

CHICKEN

  • 140g lean chicken breasts
  • ¼ tsp oil or spray oil

TO SERVE

  • 1 Tbsp feta cheese
  • 2 tsp toasted super seeds
  • ¼ lemon, cut into wedges (optional)

Steps

  1. Preheat oven to 220ºC. Line an oven tray with baking paper.
  2. Prep & cook salad. Toss all salad ingredients (except kale and Greek dressing) on prepared tray and season. Bake for 18-20 minutes, until tender.
  3. Prep & cook chicken. When veggies have roasted for about 10 minutes, heat a dry, medium fry-pan on medium-high heat. Pat chicken dry, rub all over with oil and season.
  4. Cook chicken for 2-3 minutes each side (depending on thickness), until golden and cooked through. Set aside to rest, covered.
  5. Finish salad. Add kale and Greek dressing to tray with roasted vegetables. Toss to combine and season.
  6. To serve, place salad onto a plate, top with chicken and crumble over feta. Sprinkle over super seeds and squeeze over lemon juice (if using).

Nutritional Information

Energy 1820 kj
435 kcal
Protein 40.3g
Carbohydrate 28.0g
Fat 18.4g