Herbed Grass-Fed Rib-Eye & Greek Salad
with Feta, Almonds & Yogurt Dill Dressing
- Milk
- Eggs
- Tree Nuts
A fresh, crisp Greek salad is welcome on our table any time of year, especially when paired with juicy seared garlic-oregano organic 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.
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
16 ounce
Grass-Fed Rib-Eye Steak
4 ounce
Mixed Greens
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
4 tablespoon
Yogurt
(Contains: Milk)
1 unit
Mini Cucumber
4 ounce
Grape Tomatoes
½ teaspoon
Dried Oregano
½ teaspoon
Garlic Powder
¼ ounce
Dill
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Pat chicken* dry with paper towels and season all over with half the garlic powder, half the oregano, salt, and pepper (for 4 servings, use all the garlic powder and all the oregano).
Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side.
While chicken cooks, wash and dry produce.
Pick and finely chop fronds from dill. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Halve tomatoes.
In a large bowl, whisk together vinaigrette, 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.
Divide salad between plates. Top with chicken and sprinkle with almonds; serve.
