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Modern Greek Kale Salad

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Inspired by Panera Bread, this Modern Greek Kale Salad is healthy and delicious! Fresh and nutritious kale with romaine are the bed for diced cucumber, kalamata olives, sliced cooked chicken, crumbled feta, toasted almonds and a tomato quinoa sofrito that adds a modern twist and nutritious boost to this salad. Serves4 in about an hour. Great for meal prep!
Course Salads
Cuisine American, Greek
Keyword greek dressing, greek salad, kale, quinoa, salad
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 4 entree portion salads
Calories 611
Author Laurie McNamara

Ingredients

FOR THE TOMATO QUINOA SOFRITO:

  • 1 teaspoon extra light olive oil
  • 1 large tomato diced
  • 3/4 cup diced yellow onion
  • kosher salt to taste
  • 1 rounded tablespoon tomato paste
  • 1/2 cup uncooked quinoa rinsed

FOR THE CHICKEN:

  • 4 chicken breast halves
  • 1/2 teaspoon kosher salt
  • 1 teaspoon lemon pepper

FOR THE SALAD:

  • 1 bunch kale de-stemmed, chopped, rinsed and dried
  • 1 medium heads romaine lettuce chopped, rinsed and dried
  • 1/2 English cucumber diced
  • 1/4 cup kalamata olives
  • 1/4 cup feta cheese crumbled
  • 1/4 cup toasted almonds*
  • 1 recipe Greek dressing more or less to preference

Instructions

  • In a skillet, heat about 2 teaspoons of olive oil on medium-low heat. Add the tomatoes, onion and a pinch of kosher salt. Sautéing until tender, about 5 minutes, then stir in the tomato paste.
  • In a sauce pan, add the rinsed quinoa and tomato onion mixture. Pour in 1 cup of water and bring to a boil for 5 minutes. Then cover, leaving the pan on the burner, turning off the heat. Let the quinoa sit for 20 minutes before removing the lid and fluffing with a fork.
  • Combined this should take around 35 minutes.

FOR THE CHICKEN:

  • While the quinoa cooks/sits I like to make the chicken.
  • Season both sides of a few chicken breast halves with salt and lemon pepper. Heat a large skillet with 2 tablespoons of olive oil on medium-high heat. Once hot, sear the chicken for about 4 to 6 minutes a side, or until fully cooked. Transfer to a cutting board to rest before slicing.

FOR THE SALAD:

  • In a large bowl, massage a teaspoon of olive oil and a pinch of salt into the kale leaves. Add in the romaine and toss to combine. Divide among salad plates or bowls and top with the tomato quinoa sofrito, diced cucumber, olives, feta, sliced chicken and toasted almonds. Drizzle with greek dressing before serving.
  • *To toast the almond slices, just add about 1/2 to 3/4 cup of sliced almonds into a small, dry skillet and toast on medium-low until golden and fragrant.

Nutrition

Serving: 1salad | Calories: 611kcal | Carbohydrates: 26g | Protein: 34g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 957mg | Potassium: 908mg | Fiber: 6g | Sugar: 6g | Vitamin A: 842IU | Vitamin C: 20mg | Calcium: 141mg | Iron: 4mg