Chicken and Kale Salad with Greek Vinaigrette and Feta

Chicken and Kale Salad with Greek Vinaigrette and Feta

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, June 17, 2018.
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This is a great salad for colder nights. You can even reheat any leftovers, all on the same tray in the oven until hot.

Ingredients

SALAD

  • 1 butternut pumpkin, diced 2-3cm until you have 1½ cups worth
  • ½ beetroot, diced 1-2cm
  • ½ red onion, diced 1-2cm
  • 1 carrot, diced 1-2cm
  • 1 pack chicken and kale spice mix
  • ¾ tsp oil or spray oil
  • ½ bag baby kale
  • 40g Greek dressing

CHICKEN

  • ¾ tsp oil or spray oil
  • 275g lean chicken breasts

TO SERVE

  • 25g feta cheese
  • 1 pack toasted super seeds

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. Heat oil in a medium frypan on medium-high heat. Pat chicken dry and cut into steaks by placing your hand flat on top of chicken and slicing through horizontally.
  4. Season chicken and cook for 2-3 minutes each side (depending on thickness), until golden and cooked through. Set chicken aside to rest.
  5. Finish salad. Add kale and Greek dressing to tray with roasted vegetables. Toss to combine and season.
  6. To serve, share salad between plates. Top with chicken and crumble over feta. Top with super seeds.

Nutritional Information

Energy 1759 kj
420 kcal
Protein 39.4g
Carbohydrate 24.4g
Fat 19.1g