Diner-Style Greek Salad with Chicken

Name: Diner-Style Greek Salad with Chicken plus Feta & Quick-Pickled Red Onion
Total time: 20 min
Yield: 2
Cuisine: Greek
Ingredients: 1 unit Baby Lettuce; 1 unit Red Onion; 4 ounce Grape Tomatoes; 1 unit Long Green Pepper; ½ cup Feta Cheese; 10 ounce Chicken Breast Strips; 5 teaspoon Red Wine Vinegar; 1.5 ounce Greek Vinaigrette; Salt; Pepper; 1 teaspoon Cooking Oil; ½ teaspoon Sugar

plus Feta & Quick-Pickled Red Onion

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Our spin on a fresh, crisp Greek diner-style salad features traditional Greek salad ingredients like tomato, green pepper, and briny crumbled feta cheese tossed with tender chicken in an herby vinaigrette. You’ll quick-pickle red onion until bright pink to add zingy pops of tangy flavor throughout, and splash the Greek vinaigrette with a little of that pickling liquid for a boost of acidity that brightens the whole dish. Put down that take-out menu—we’ve got your order covered.

Tags:

New

•Protein Smart

•Calorie Smart

•Mediterranean

•Carb Smart

Allergens:

Milk

•Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Baby Lettuce

1 unit

Red Onion

4 ounce

Grape Tomatoes

1 unit

Long Green Pepper

½ cup

Feta Cheese

10 ounce

Chicken Breast Strips

5 teaspoon

Red Wine Vinegar

1.5 ounce

Greek Vinaigrette

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

½ teaspoon

Sugar

Nutrition Values

/ per serving

Calories470 kcal

Fat25 g

Saturated Fat7 g

Carbohydrate21 g

Sugar12 g

Dietary Fiber5 g

Protein39 g

Cholesterol135 mg

Sodium680 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Paper Towel

•Medium Bowl

•Plastic Wrap

•Strainer

•Large Bowl

Instructions

• Wash and dry produce. Halve, peel, and thinly slice onion. Trim and discard root end from lettuce; cut into bite-size pieces. Halve tomatoes lengthwise. Halve, core, and dice green pepper into ¼-inch pieces.

• Pat chicken* dry with paper towels and season all over with salt and pepper (cut into bite-size pieces if necessary). • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

• Meanwhile, in a medium microwave-safe bowl, combine vinegar, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt; stir until sugar is dissolved. Add onion and toss until evenly coated. • Cover with plastic wrap and microwave until onion is bright pink, 30 seconds. Toss onion in liquid; drain, reserving pickling liquid.

• In a large bowl, combine vinaigrette and ½ TBSP reserved pickling liquid (1 TBSP for 4 servings). • Add lettuce, tomatoes, green pepper, half the feta, half the chicken, and as much pickled onion as you like. Toss to coat. Season with salt and pepper to taste. • Divide salad between bowls and top with remaining chicken and remaining feta. Serve.

Chicken is fully cooked when internal temperature reaches 165°.