Kale Greek Salad with Chicken Breast
Whenever I hear "sad desk lunch" my mind immediately goes to salads. For most people, they're just not exciting. Listen, I get it. Salads aren't everyone's favorite thing nor something most people look forward to. But, this is a salad that almost everyone enjoys (unless you're like my mom and hate Feta... in that case, sorry!) and won't leave you with that post lunch at your desk depression of missing the outside world and a real meal. An easy staple to batch-cook on a Sunday to pack for your week ahead all with minimal ingredients & time spent in the kitchen. A win-win!
Ingredients (serves 2):
Chicken breast (2)
Kale (1 bunch)
Grape tomatoes (1 handful)
Cucumber (1)
Lemon (1)
Kalamata olives (½ cup)
Olive oil
Vinegar
Avocado oil
Salt & pepper
Directions:
Season the chicken breast with salt & pepper and cook in the oven, on a parchment lined baking sheet, at 425 for ~25 minutes or until reaches 165 degrees
While the chicken is cooking, wash, de-stem, and chop the kale into the size of your preferred consistency
Massage the kale with the juice of 1 lemon and some olive oil
Prepare the vegetables by halving the grape tomatoes and peeling then chopping the cucumber into ½ inch pieces
Once the chicken breast is cooked, allow to sit for ~5 minutes before slicing
Toss the massaged kale with oil and vinegar and top with the grape tomatoes, cucumber, olives, feta, and cooked chicken breast
Allergen Information:
Gluten Free
Soy Free