Toss the cooked chicken into this healthy 5-ingredient salad recipe while it's still warm to lightly wilt the kale, making it softer and easier to eat. Using store-bought salad dressing saves time, but you could also make your own Mediterranean vinaigrette.

Joy Howard
Source:, January 2018


Recipe Summary

10 mins
10 mins


Ingredient Checklist


Instructions Checklist
  • Place kale, chicken, quinoa and roasted peppers in a large bowl. Add dressing and toss to coat. Top with feta, if desired.


Nutrition Facts

301 calories; protein 29.8g 60% DV; carbohydrates 27.1g 9% DV; dietary fiber 3.7g 15% DV; sugars 1.6g; fat 7.9g 12% DV; saturated fat 1.8g 9% DV; cholesterol 42.2mg 14% DV; vitamin a iu 3656.9IU 73% DV; vitamin c 40mg 67% DV; folate 84mcg 21% DV; calcium 91.3mg 9% DV; iron 2mg 11% DV; magnesium 74.2mg 27% DV; potassium 316.2mg 9% DV; sodium 378mg 15% DV; thiamin 0.1mg 13% DV.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
We loved it! A quick easy tasty weeknight meal. Read More
Rating: 5 stars
When I was making this I thought "Yeah this is gonna be a good salad." But WHOA. Definitely my new go-to filling lunch. Read More