Herbed Chicken with Feta & Orange Salad
Elevated Dinners, Impressively Easy
- Wheat
- Milk
- Soy
- Tree Nuts
- Eggs
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.
Ingredients
1 unit
Croutons
(Contains: Wheat, Milk)
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Ciabatta
(Contains: Wheat, Soy)
1 ounce
Pecans
(Contains: Tree Nuts)
1 unit
Lemon
4 ounce
Mixed Greens
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
1 tablespoon
Herbes de Provence
12 ounce
Chicken Cutlets
1 unit
Cara Cara Orange
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bright citrus and herb combination, with oranges adding a refreshing touch to the salad 🍊.
- Ease of prep: While some found it quick, others noted prep took longer than expected, especially for the chicken and produce.
- Suggestions: Consider toasting the pecans and adjusting herb seasoning to taste; some found the herbes de Provence too strong.
- Portions: A few wanted more greens, feta, or bread; others felt it was perfectly balanced for a light meal.
- Leftovers: The dressing improved overnight, but some noted the salad doesn't keep well for next-day eating.
