Greek Chicken Salad
over Romaine with Tomatoes, Cucumber & Feta | 2 servings
One summer, chicken salad vacationed in Mykonos and came back with a sleek Greek makeover. That’s the origin story of this speedy lunch dish and we’re sticking to it! Most of the ingredients are ready to go, so all you need to do is toss the chicken with the mayo, vinegar, and Greek dressing, and prep the vegetables (tomatoes, cukes, and baby romaine). Garnish with feta and that’s your 10-minute lunch!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 tablespoon
Mayonnaise
(Contains Eggs)
1 unit
White Balsamic Vinegar
1.5 ounce
Greek Vinaigrette
(Contains Eggs, Milk)
9 ounce
Fully Cooked Chicken Breasts
4 ounce
Grape Tomatoes
1 unit
Persian Cucumber
1 unit
Baby Lettuce
½ cup
Feta Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
1 tablespoon
Olive Oil
Nutrition Values
Instructions
In a large bowl, combine mayonnaise, vinegar, Greek dressing, and 1 TBSP olive oil.
Pat chicken* dry with paper towels; dice into ½-inch pieces, then toss in bowl with dressing. Set aside.
Wash and dry produce. Halve grape tomatoes lengthwise. Quarter cucumber lengthwise; slice into ½-inch-thick pieces. Trim and discard root end from lettuce; halve lengthwise, then chop crosswise into 1-inch ribbons.
Toss tomatoes, cucumber, and lettuce in bowl with chicken and dressing. Season with salt and pepper.
Divide salad between bowls. Garnish with feta and serve.
