Friday, July 12, 2013

TGIF: Massaged Kale Greek Chicken Salad

I am always thankful for Fridays.  Except for the past few weeks I've been working weekends so Friday hasn't meant all that much.

But this week, this Friday, Thatboy is home!  Trial is wrapping up enough that I think I only have to work a little on Saturday morning.   In fact, as I type this, we're watching SYTYCD.  That's right, I get to sit down in front of the television for the first time in ages. (To give you an idea on how long it's been, the SYTYCD episode we're watching features the top 20)

We're celebrating this weekend  with salad.  And I know that's a silly thing to celebrate with, but there is nothing better than a big salad in the summer.  And it's a nice change for Thatboy who's been eating some heavy meals in Nicaragua and came home with a little intestinal distress.  He also came home with some nice presents for Thatbaby and I:

On top of that, when I came home from work today, Thatboy had just finished picking up Thatbaby from daycare.  And the boys had another surprise for me:

Some "just cause" flowers.  My favorite kind.

Kale is one of those foods that Thatbaby is avoiding right now, and Thatboy thinks he doesn't like.  But he does.  Massaged kale almost takes on a different taste/texture.  Softened and flavored by the oil, it loses some of its edge, but retains that greeny-flavor that makes me love it.  When I saw a massaged kale salad on Valli's blog, I thought it would be a good compromise.  Especially since I've been craving a Greek salad lately.  I love Greek Salads, filled with salty cheese and olives.  Even Thatbaby was happy picking out the cucumbers, tomatoes, and cheese, making his own version  of a "salad."

Massaged Kale Greek Salad (From More That Burnt Toast)

1 lemon, juiced (divided)
2 Tbsp olive oil (divided)
1 tsp dried oregano (divided)
salt and pepper
1 chicken breast
1 bunch of curly kale, ribbed and torn
1/2 Tbsp red wine vinegar
1 cucumber, peeled, seeded, and chopped
3 tomatoes, seeded and chopped
1/2 a red onion, thinly sliced
1 bulb fennel, thinly sliced
1/2 cup kalamata olives, chopped
1/4 cup crumbled feta.
  1. Combine the 1/2 of the lemon juice, 1 Tbsp olive oil, 1/2 tsp oregano, salt and pepper in a ziplock bag.
  2. Add the chicken and let marinate at least 30 minutes.
  3. Heat a skillet over high heat.  Add the chicken and cook, 5-6 minutes per side or until cooked through.  Let cool slightly and cut into strips.
  4. In a medium bowl, combine the kale, remaining olive oil, 1/2 tsp salt, red wine vinegar and remaining lemon juice.  Massage kale for 5 minutes.
  5. Add remaining oregano and pepper to taste.
  6. Add cucumbers, tomatoes, red onions, olives, fennel, and olives.  Divided between bowls.
  7. Place chicken and feta over the veggies.


  1. I know you are glad that your husband is home. Hopefully, routine will return soon.

    Enjoy the weekend! Eat well, watch TV and celebrate!


  2. This is a lovely salad. I can enjoy it all summer long. Your hubby is so sweet to bring home the presents. Very beautiful. Wish you a wonderful weekend. Enjoy.

  3. I am glad you and those sweet boys of yours enjoyed the salad. Summer is no better time for kale.

  4. salad looks great... will try for sure... when u get time, do visit my blog...

  5. Yay - he's home! I find that there is a whole new level of happiness/relief now when R returns home from a trip.

    I'm behind in my blog reading. It looks like we both had kale on the brain lately.

    This post reminds me that it has been too long since I last got flowers. hmrph (or however you spell the unimpressed sound)

  6. Aww so glad everyone is home and you guys are spending some quality time together! I love a good kale salad also...especially when feta is involved.

  7. Glad he returned, we are sure thatbaby was missing him..

    What a wonderful salad!! We love kale in our house.

  8. So nice when everyone is at home and this salad is right up my alley!