Hearty Chicken Kale and Orange Salad with Couscous and Feta

This vibrant salad is a meal in itself, packed with tender chicken, hearty kale, shredded Brussels sprouts, nutty pearl couscous and juicy orange segments. A tangy red wine vinaigrette ties everything together, while crumbled feta and garlicky panko breadcrumbs add the perfect finishing touch.

It’s a satisfying, nourishing bowl that’s great for lunch or dinner. The combination of textures and flavors-from the crisp vegetables to the creamy feta and crunchy panko-makes every bite interesting. Plus, it comes together in under an hour!

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat a drizzle of oil in a small pot over high heat. Add half the dried thyme and cook, stirring, until fragrant, 30-60 seconds. Stir in the pearl couscous, veggie stock concentrate, 1 cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Stir in 1 tablespoon butter and let sit uncovered until slightly cooled.
2. While couscous cooks, prepare the vegetables: Trim and halve the Brussels sprouts lengthwise, then thinly slice crosswise into shreds. Halve, peel and thinly slice the shallot. Peel and mince or grate the garlic. Peel the orange, removing as much white pith as possible, then dice into ½-inch pieces. Pat the chicken cutlets dry with paper towels and season all over with salt and pepper.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board. Wipe out the pan.
4. Heat another drizzle of oil in the same pan over medium-high heat. Add the shredded Brussels sprouts and shallot; season with salt and pepper. Cook, stirring occasionally, until bright green and softened, 4-6 minutes. Stir in half the garlic and cook until fragrant, 1 minute more. Transfer to a plate and wipe out the pan.
5. While the Brussels sprouts cook, remove and discard any large stems from the kale; chop into bite-size pieces. In a large bowl, combine the kale with a drizzle of olive oil. Using your hands, massage the kale until the leaves are tender, about 1 minute. Add the cooked Brussels sprouts mixture and toss to combine.
6. Heat a drizzle of oil in the same pan over medium-high heat. Add the panko breadcrumbs, remaining garlic and remaining dried thyme. Cook, stirring occasionally, until the panko is golden and the garlic is fragrant, 2-3 minutes. Transfer to a plate.
7. In a small bowl, whisk together the red wine vinegar, 3 tablespoons olive oil and ¼ teaspoon sugar. Season with salt and pepper to taste. Add the diced orange and cooked couscous to the bowl with the kale and Brussels sprouts. Pour over as much dressing as you like and toss to combine. Thinly slice the chicken crosswise and add to the salad along with any remaining orange and couscous.
8. Divide the salad among shallow bowls. Top with crumbled feta, dried cranberries and the garlicky panko breadcrumbs. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of vinegar?

Yes, you can substitute red wine vinegar with apple cider vinegar or white wine vinegar for a slightly different flavor.

Can I make this salad ahead of time?

You can prep the components ahead, but it’s best to assemble just before serving to keep the kale and panko crispy.

What can I use instead of feta cheese?

Goat cheese or blue cheese would work well as substitutes for feta.