KALE GREEK SALAD WITH CHICK'N
Yield Portion Size
1 lb | |
1/3 cup |
Plain Greek yogurt
|
1/2 cup |
Olive oil, divided
|
6 tbsp |
Lemon juice, divided
|
4 cloves |
Garlic, minced
|
1 tbsp |
Dried oregano
|
1/2 tsp |
Ground black pepper
|
1 lb |
Cherry tomatoes, cut in half
|
1 |
English cucumber, peeled and diced
|
3/4 cup |
Pitted Greek kalamata olives, cut in half
|
2 tbsp |
Finely chopped fresh Italian (flat-leaf) parsley
|
2 tbsp |
Red wine vinegar
|
1-1/4 tsp |
Salt, divided
|
1 bunch |
Fresh lacinato or Tuscan kale, stems removed and thinly sliced
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 240 mg | 24% |
Carbohydrate | 24 g | 8% |
Cholesterol | 1 mg | 0% |
Total Fat | 39 g | 59% |
Iron | 4 mg | 25% |
Potassium | 928 mg | 0% |
Calories | 559 kcal | 28% |
Sodium | 1440 mg | 60% |
Protein | 34 g | 69% |
Polyunsaturated Fat | 4 g | 19% |
Saturated Fat | 4 g | 22% |
Sugars | 9 g | 1% |
Vitamin C | 51 mg | 84% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
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.
-
Step 2
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.
-
Step 3
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.
-
Step 4
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.
-
Step 5
Divide the kale between 4 plates; top evenly with tomato mixture and chick’n strips. Serve immediately.
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