From Loathe to Love in Five Minutes With Massaged Kale Greek Salad with Chicken

Massaged Kale Greek Chicken Salad

You may recall my new food revelation when it comes to kale. Massaged kale salad is all the rage and has been for a while.  I am sometimes 3 steps behind when it comes to being on trend. The main reason this kale salad would not be on my radar would be the fact that I am just not fond of bitter greens. In true More Than Burnt Toast fashion I would be obliged to eat them when served at a friends home but to prepare bitter greens in my own kitchen was never considered...until recently.

For those of you feel the same let me urge you to give this salad a try. On the long weekend my daughter deliciously changed my mind by preparing a version of this mind-altering salad. I was so convinced that I found myself buying a huge bunch of curly kale upon my return home and made Massaged Kale Salad with Grilled Pesto Chicken and Tomato Salsa. This may have been the one and only time I have been compelled to duplicate something almost immediately. Massaging the kale changes it composition where the leaves become soft and supple and release some of their juices to become almost sweet. It's science that's pure in its simplicity.

We all have foods that we abhor. I know we have food memories that are both positive and negative. But I am here to tell you that I am a firm believer that everyone will love everything if served in a way they will enjoy it. A case in point for me would be the dreaded cauliflower. I cook it while wearing a gas mask, blitz it until smooth and creamy, add lots of Parmesan cheese and serve it with fettuccine. Delish!

As a self professed "born again" kale lover, it’s difficult not to imagine this Greek version of my new favourite served alongside a quick grilled chicken for a complete summer meal. Enjoy!!

**Massaged Kale Greek Chicken Salad**

For the chicken:

1 lemon, juiced
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
A couple good pinches salt
10 grinds black pepper
4 (6 to 7-ounce) boneless skinless chicken breasts

For the salad:

1 large bunch curly kale, de-stemmed and torn or chopped into pieces
1/4 teaspoon fine sea salt
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
10 - 15 grinds black pepper
1 English cucumber, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks
3 vine-ripened tomatoes (about 3/4-pound), cored and cut into 1/2-inch chunks
1/2 red onion, very thinly sliced
1 small bulb fennel, thinly sliced
1/2 cup pitted kalamata olives, coarsely chopped
1/4 cup crumbled feta cheese

To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.

To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.

Add the kale to a medium mixing bowl along with the salt, olive oil, red wine vinegar and lemon juice."Massage" kale for five minutes, or until leaves are sweet and tender. Wash your hands. Add oregano and grind in black pepper.

Mix in cucumbers, tomatoes, red onion, olives, fennel, and olives. Spill out onto platter. Fan chicken breasts over top. Sprinkle with feta cheese.

Serves 4! Enjoy!

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