Greek Salad With Herbed Chicken & Feta
Cucumber, Grape Tomatoes, Almonds & Yogurt Dill Dressing
A fresh, crisp Greek salad is welcome on our table any time of year, especially when paired with juicy seared garlic-oregano chicken cutlets. You’ll serve the chicken atop a colorful salad of mixed greens, cucumber, and grape tomatoes tossed with briny feta and tangy yogurt-dill dressing, then sprinkle with nutty almonds for crunch.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
1 teaspoon
Dried Oregano
¼ ounce
Dill
1 unit
Mini Cucumber
4 ounce
Grape Tomatoes
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
4 tablespoon
Yogurt
(Contains: Milk)
4 ounce
Mixed Greens
½ cup
Feta Cheese
(Contains: Milk)
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
Salt
Pepper
1 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Pat chicken* dry and season all over with half the garlic powder, half the oregano, salt, and pepper (for 4, use all the garlic powder and all the oregano). • Drizzle oil in a hot medium pan. Add chicken; cook until browned and cooked through, 3-5 minutes per side.
• While chicken cooks, wash and dry produce. • Pick and finely chop fronds from dill. Thinly slice cucumber. Halve tomatoes.
• In a large bowl, whisk together dressing, yogurt, a drizzle of olive oil, and as much dill as you like. • Add cucumber, tomatoes, mixed greens, and feta; toss to combine. Taste and season with salt and pepper.
• Slice chicken crosswise. • Top salad with chicken and sprinkle with almonds; serve.
Chicken is fully cooked when internal temperature reaches 165°.
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