My Big Fat Greek Chicken Salad
with Marinated Veggies & Feta
- Eggs
- Milk
Remember that movie where the dad used Windex to fix just about everything? This salad is the equivalent of your dinner conundrums–sure to fix just about whatever needs fixin’! It all starts with a perfect marriage of crisp romaine and herby chicken, then throws in some colorful supporting characters: vinegary marinated tomatoes and shallots, fresh cucumbers, a Greek-style dressing, plus a shower of briny feta. Everyone’s sure to feel Greek when they eat this salad.
Ingredients
1 unit
Roma Tomato
1 unit
Shallot
1 unit
Persian Cucumber
1 tablespoon
Tuscan Heat Spice
1 unit
Baby Lettuce
5 teaspoon
Red Wine Vinegar
2 teaspoon
Dijon Mustard
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
10 ounce
Chicken Cutlets
½ cup
Feta Cheese
(Contains: Milk)
Not included in your delivery
2 tablespoon
Olive Oil
1 teaspoon
Cooking Oil
1 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Dice tomato into ½-inch pieces. Halve, peel, and very thinly slice shallot. Trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Trim and discard root end from lettuce; chop leaves into bite-size pieces.
• In a medium bowl, whisk together vinegar, mustard, Greek vinaigrette, ¼ tsp Tuscan Heat Spice, 2 TBSP olive oil, and 1 tsp sugar. (For 4 servings, use ½ tsp Tuscan Heat Spice, 4 TBSP olive oil, and 2 tsp sugar.) Season with salt and pepper. • Add tomato and as much shallot as you like to bowl with dressing; toss to combine. Set aside to marinate.
• Pat chicken* dry with paper towels; season all over with remaining Tuscan Heat Spice, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Transfer to a cutting board to rest.
• Dice chicken into 1-inch pieces. • Add chicken, cucumber, and lettuce to bowl with tomato and shallot. Toss to combine. • Divide salad between plates. Drizzle with any remaining dressing from bowl. Top with feta and serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the zesty dressing and well-seasoned chicken, though some found the vinegar overpowering 🍲.
- Ease of prep: Customers praised how quick and simple this refreshing salad was to assemble, perfect for busy weeknights.
- Suggestions: Consider adding kalamata olives, croutons, or pita bread for extra flavor and texture.
- Portions: Several noted the lettuce portion was too small for two people; adding more greens would improve the meal.
- Freshness: Some received wilted lettuce or mushy cucumbers; using peak-fresh produce is key for this recipe.
Reviews from our home cooks
This vibrant Greek chicken salad made for an easy weeknight dinner that even our kids happily ate. The tender, seasoned chicken paired with tangy marinated veggies, crumbled feta, and a bright, herb-forward dressing hit all the right notes. What We Loved: Kid-Friendly: The familiar flavors and fun textures got a thumbs-up from both kids and adults. Dressing Delight: The lemon-oregano vinaigrette was fresh, zesty, and well-balanced-definitely the standout element. Portion Size: Generous servings meant no one went away hungry, and we still had hearty leftovers. Room for Improvement: The dressing tends to make the veggies and greens soggy if mixed in too early. For best results, toss only what you'll eat right away or keep the dressing separate for leftovers. Bottom Line: A satisfying, flavor-packed salad that's perfect for busy weeknights, especially if you separate the dressing for make-ahead convenience. It's a refreshing change of pace-and a great way to get everyone eating their veggies!
Although I wound up making an ultimate Ceasars salad, this was good. I'm not tge biggest fan of the Greek dressing. It's seriously missing something. It should have more flavor, almost a punch from Greek oregano and red wine vinegar. At least that's the way my Greek neighbor does it. Anyhow, it's a very so-so Greek dressing. All of my ingredients were perfect. Fresh and crispy. The baby romaine was probably one of the best romaine lettuces I've ever had. The chicken came out perfectly juicy and tender.
The marinated veggies made this salad more than just a bowl of greens! And the chicken seasoning was very tastey and is perfectly paired with the salad.
REALLY enjoyed this salad. Marinated veggies were so good I'll use them in my salads from now on. Only gave 3 stars because the baby lettuce head was too small for two people. Luckily I had extra greens in the frig but other than that it was very good.
This is good! My recommendation: after marinating the tomatoes and shallots, add the chicken, cucumbers, and lettuce, mix well and let the whole salad marinate for awhile in the refrigerator, the flavor of the dressing really permeates the salad and increases the flavor while the romaine lettuce remains crispy. Delicious!
Amazingly good salad. The recipe modifications for the greek dressing will stick with me for sure, very tasty!
Really love the chicken and salad recipes! This dressing was so flavorful. And as always, super versatile and I reccomend adding even more veggies like red onion and parsley
Very refreshing, i was worried it would be too spicy but that was not an issue. I recommend if you love Feta Cheese and Greek chicken
Adding a few kalamata olives adds a little more "greekness" to this salad. I also added some Greek yogurt to the dressing which I think made it a little more distinctive - I'll definitely include these two touches if I make this recipe again on my own.
The diner greek salad with chicken has better ingredients in my opinion. Honestly i'd want to merge the 2, the diner dressing, grape tomatoes, pickled onions, and the cucumber, but keep the tuscan spice. also the cucumbers are kept cold so they don't go bad in the heat which is great, but they arrive frozen a lot and after thawing parts get really mushy.
