Serving size 4
- sun dried tomato strips (not in oil)
- 2-3 boneless skinless chicken breasts
- 1 head of kale
- Crumbled feta
- Small pita bread or small corn tortillas
- Olive oil
- For the vinaigrette base, I use a little olive oil, Balsamic Vinegar, crushed garlic, dried oregano, Dijon mustard, salt & pepper.
Pan fry the chicken in a little olive oil, turning occasionally until lightly browned and cooked through, 4-5 min per side.
Soften the sun-dried tomatoes in a bowl of warm to hot water for 10 minutes.
Wash & shred the kale. Removing the stems and cutting into small pieces.
Massage the kale with 1-2 tbs olive oil & salt & pepper.
When the chicken is cooked, transfer to cutting board to cool, then slice & dice.
Combine the vinaigrette dressing, sun dried tomatoes & feta to the kale & toss.
Warm up the pita bread or tortillas, 15 seconds each in the microwave.
Cover the tortillas with hummus, top with chicken & the kale salad & fold up to make the “tacos”!
Any reminding kale salad, enjoy on the side.
So easy and so delicious. A little Mediterranean meal in minutes!