Chicken & Roasted Vegetable Salad
with Potatoes, Bell Pepper, Red Onion & Feta
- Milk
- Eggs
Prepare for the perfect combination of two of our favorite salads—Greek and Niçoise—for a fresh, light dinner salad idea that’s also great for lunch or brunch. You’ll get all the tang, color, and crunch–plus potatoes! Start with mixed greens dressed in our zesty Greek vinaigrette, then pile on burnished oregano-roasted potatoes, bell pepper, and onion, and finish with salty crumbled feta and fresh parsley. The best part? This simple recipe is delightfully hands-off once the vegetables are in the oven (the perfect opportunity for some well-deserved “you time.”).
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Red Onion
12 ounce
Potatoes
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
1 teaspoon
Dried Oregano
10 ounce
Chicken Cutlets
¼ ounce
Parsley
1 unit
Bell Pepper
2 ounce
Mixed Greens
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• Arrange rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into 1-inch pieces. Core, deseed, and dice bell pepper into 1-inch pieces. Halve, peel, and dice onion into 1-inch pieces. Roughly chop parsley.
• Toss potatoes, bell pepper, and onion on a baking sheet with a drizzle of olive oil, oregano, salt, and pepper. Roast on top rack, tossing halfway through, until crisp and tender, 20-25 minutes. • Transfer roasted veggies to a plate and let cool for at least 5 minutes.
Pat chicken or organic chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board to rest.
• When ready to serve, in a large bowl, toss mixed greens with half the vinaigrette (save the rest for serving).
• Divide mixed greens between plates; pile roasted veggies over top and drizzle with remaining vinaigrette. Garnish with feta and parsley. Serve immediately.
Thinly slice chicken or organic chicken crosswise; serve atop roasted veggies.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed this tasty dish, though some found it needed a flavor boost.
- Ease of prep: Easy to put together and delightfully hands-off once veggies are in the oven.
- Suggestions: Consider adding croutons for crunch, or swapping bell peppers for grape tomatoes.
- Portions: Some found it light; consider adding extra greens or protein for a heartier meal.
Reviews from our home cooks
We liked this, but the peppers were missing from the bag. Luckily, we had two peppers, so we were able to follow the recipe. It was a little light on protein, as we've found with many of the recipes. I'll make a note of it from now on.
This was...okay. I'm not sure I can put my finger on just why it didn't wow me--I swapped out the pepper, which I don't like, for grape tomatoes, and maybe they just didn't work with the rest of the dish. Anyway, OK but not mind-blowing.
There was barely enough greens (salad base) for 2, had to add my own for all 4
Needs a little more dressing and might be better with kale but overall very tasty.
Very tasty however this was the worst quality chicken we have received.
