Chicken and Kale Salad with Greek Vinaigrette and Feta

Chicken and Kale Salad with Greek Vinaigrette and Feta

Ready in 30 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, June 17, 2018.

This is a great salad for colder nights. You can even reheat any leftovers, all on the same tray in the oven until hot.



  • 1 butternut pumpkin, diced 2-3cm until you have 3 cups
  • 1 beetroot, diced 1-2cm
  • 1 red onion, roughly chopped
  • 2 carrots, diced 1-2cm
  • 1 pack chicken and kale spice mix
  • 1½ tsp oil or spray oil
  • ½ bag baby kale
  • 80g Greek dressing


  • 1½ tsp oil or spray oil
  • 550g lean chicken breasts


  • 50g feta cheese
  • 1 pack toasted super seeds


  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 large fry-pan 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 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 toasted super seeds.

Nutritional Information

Energy 1746 kj
417 kcal
Protein 38.6g
Carbohydrate 22.7g
Fat 18.9g