Herbed Chicken with Feta & Orange Salad
Elevated Dinners, Impressively Easy
This salad comes together at lightning speed without skimping on sophistication. You’ll sear herb-seasoned chicken and serve on a bed of mixed greens, crumbled feta, sweet-tart cara cara orange slices, and a crisp one-two punch of croutons and nutty pecans all tossed in tangy honey-Dijon dressing. Pair with a side of buttery garlic-herb bread for a fast, easy, complete meal that never fails to please.
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 tablespoon
Herbes de Provence
1 unit
Lemon
1 unit
Cara Cara Orange
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
1 unit
Ciabatta Roll
(Contains: Soy, Wheat)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
4 ounce
Mixed Greens
1 ounce
Pecans
(Contains: Tree Nuts)
1 unit
Croutons
(Contains: Milk, Wheat)
½ cup
Feta Cheese
(Contains: Milk)
Not included in your delivery
1 teaspoon
Cooking Oil
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Pat chicken* dry with paper towels; season all over with herbes de Provence, salt, and pepper. • Drizzle oil in a hot large pan. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken is browning too quickly, reduce heat and cover with lid.
• While chicken cooks, wash and dry produce. • Zest and quarter lemon. Zest orange; cut off top and bottom. Set upright on one cut side and remove peel with curved downward cuts, exposing the flesh and removing any remaining white pith. Discard peel. Quarter orange and slice into quarter-moons.
• In a large bowl, whisk together honey Dijon dressing, lemon zest, orange zest, a drizzle of olive oil, a squeeze of lemon (big squeeze for 4), salt, and pepper. (Save remaining lemon for another use.) • Halve and toast ciabatta. Spread with as much garlic herb butter as you like; halve each piece of ciabatta on a diagonal.
• To bowl with citrusy Dijon dressing, add mixed greens, pecans, croutons, cheese, and orange pieces; toss until evenly combined. TIP: If you have extra time, toast your pecans first! • Slice chicken crosswise and place on top of salad. Serve with garlic bread on the side.
Chicken is fully cooked when internal temperature reaches 165°.
