Mediterranean Kale Salad

Name: Mediterranean Kale Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 serving
Ingredients: 4 cups curly green kale; ¼ teaspoon salt; ¼ teaspoon freshly cracked pepper; 1 ½ cups cooked, shredded chicken; 1/2 cup cooked quinoa; 1 cup cherry tomatoes; ½ cup diced roasted red peppers; ½ cup thinly sliced cucumber; 1/3 cup chopped kalamata olives; ¼ cup sliced almonds; ¼ cup crumbled Feta cheese; 2 tablespoons diced shallot; Lemon wedges; 1/4 cup red wine vinegar; 3 tablespoons lemon juice; 1 1/2 tablespoons honey; 2 garlic cloves; 1/2 teaspoon dill weed; 1/4 teaspoon dried oregano; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup extra virgin olive oil

User Reviews

5.0

72 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
2
Course
Salad
Cuisine
American

Mediterranean Kale Salad

Kian Mendoza

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This Mediterranean kale and quinoa salad is a copycat for the delicious Panera Bread Modern Greek Salad with Chicken. Super easy and satisfying!

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Ingredients

Servings

4 cups curly green kale, shredded with a knife
¼ teaspoon salt
¼ teaspoon freshly cracked pepper
1 ½ cups cooked, shredded chicken
1/2 cup cooked quinoa (I love the tricolor quinoa from Trader Joes!)
1 cup cherry tomatoes, halved
½ cup diced roasted red peppers
½ cup thinly sliced cucumber
1/3 cup chopped kalamata olives
¼ cup sliced almonds
¼ cup crumbled Feta cheese
2 tablespoons diced shallot
Lemon wedges, for spritzing

lemon vinaigrette

1/4 cup red wine vinegar
3 tablespoons lemon juice
1 1/2 tablespoons honey
2 garlic cloves, finely minced or pressed
1/2 teaspoon dill weed
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup extra virgin olive oil

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Instructions

If needed, cook your quinoa according to package directions. It should on take 15 minutes!
Place the kale in a bowl and massage the leaves with 1 teaspoon of olive oil. Set it aside for 10 minutes. I usually chop up the vegetables while I want! After 1 minutes, season it with salt and pepper and toss once more.
To assemble the salad, add the chicken and quinoa into the bowl of the kale and toss again. Add on the tomatoes, peppers, cucumber, olives, almonds, feta and shallot. Drizzle on some of the dressing and toss. Serve with additional dressing and a lemon wedge.

lemon vinaigrette

In a bowl, whisk together the vinegar, lemon juice, honey, garlic, dill, oregano, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!