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Lemon-Oregano Chicken and Chopped Kale Salad
Recipes
Lemon-Oregano Chicken and Chopped Kale Salad
4 servings
45 minutes total (Active 15 minutes)

Ingredients

  • 2 lemons, for juice
  • 2 teaspoons dried oregano
  • 2 teaspoons minced garlic
  • 1 teaspoon Montreal steak seasoning
  • ½ teaspoon crushed red pepper
  • ⅓ cup extra-virgin olive oil
  • 3 boneless, skinless chicken breasts (about 1 ¾ lb)
  • Large zip-top bag
  • 1 seedless cucumber, coarsely chopped
  • 1 bag chopped kale salad kit (9–12 oz)

Steps

    1. Squeeze lemons for juice (¼ cup). Combine in large zip-top bag: lemon juice, oregano, garlic, steak seasoning, red pepper, and oil; add chicken, then seal bag and knead to coat. Let stand 30 minutes to marinate.
    2. Preheat grill (or grill pan) on medium. Place chicken on grill (discard marinade); cook chicken 6–8 minutes on each side, turning occasionally, or until grill-marked and 165°F. Let chicken stand 5 minutes to rest.
    3. Chop cucumber and chicken into bite-size pieces. Combine salad kit ingredients with cucumber and chicken; toss to coat. Serve.

Amount per ¼ recipe serving: Calories 520, Total Fat 33g, Sat Fat 6g, Trans Fat 0g, Chol 115mg, Sodium 460mg, Total Carb 13g, Fiber 2g, Sugars 1g, Protein 44g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 10%