Grilled Chicken Kale and Feta Salad

Spring Flavours

Serv Time Price
0 16 min $17.57


  • 1

    Pre - heat BBQ or cook top to med- high. In a bowl combine chicken with garlic, Portuguese spice mix and half of the lemon juice and olive oil. Cook the chicken for 3-4 minutes each side or until cooked through.

  • 2

    Whilst the chicken is cooking create salad; Layer kale, top with goats feta, avocado, mint and remaining; olive oil and lemon (juice and zest). Once chicken is cooked, season well, and serve along side salad. Enjoy!


  • 4 x Kale sprig - stems removed, leaves ripped up
  • 2 x Garlic clove - minced
  • 1/2 x Lemon - juice and rind
  • 350g x Free Range Chicken Breast
  • 2 x Tbls Portuguese spice mix
  • 2 x Mint sprig - roughly chopped
  • 1/2 x Avocado - sliced into segments
Note:-A two-step wonder - a must try for weeknight cooking, or order multiple servings and cook for lunches