Ingredients:

  • 2 boneless, skinless chicken breasts (approx. 170g/6oz each)
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon dried Italian herbs (5ml)
  • ½ teaspoon garlic powder (2.5ml)
  • Salt and freshly ground black pepper to taste
  • 6 cups chopped kale (about 1 large bunch, stems removed) (approx. 150g/5.3oz)
  • 1 tablespoon olive oil (15ml)
  • 1 tablespoon lemon juice (15ml)
  • ½ teaspoon salt (2.5ml)
  • ½ cup cherry tomatoes, halved (approx. 75g/2.6oz)
  • ½ cup cucumber, diced (approx. 60g/2.1oz)
  • ¼ cup red onion, thinly sliced (approx. 30g/1.1oz)
  • ½ cup cooked quinoa (approx. 85g/3oz)
  • ¼ cup crumbled feta cheese (optional) (approx. 30g/1.1oz)
  • 3 tablespoons olive oil (45ml)
  • 2 tablespoons lemon juice (30ml)
  • 1 tablespoon Dijon mustard (15ml)
  • 1 tablespoon chopped fresh parsley (15ml)
  • 1 tablespoon chopped fresh chives (15ml)
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat grill. Marinate chicken with olive oil, herbs, garlic powder, salt, and pepper.
  2. Grill chicken over medium heat until cooked through (internal temperature 165°F/74°C). Let rest, then slice.
  3. In a large bowl, massage kale with olive oil, lemon juice, and salt for 2-3 minutes until softened. This is key for good texture!
  4. Whisk together all vinaigrette ingredients in a small bowl or shake in a jar.
  5. Add cherry tomatoes, cucumber, red onion, and quinoa to the massaged kale.
  6. Pour vinaigrette over the salad and toss gently to combine.
  7. Top with sliced grilled chicken and crumbled feta (if using). Serve immediately or chill for later.