My Big Fat Greek Chicken Salad

Name: My Big Fat Greek Chicken Salad with Marinated Veggies & Feta
Total time: 20 min
Yield: 2
Cuisine: European
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; 10 ounce Chicken Cutlets; ½ cup Feta Cheese; 2 tablespoon Olive Oil; 1 teaspoon Cooking Oil; 1 teaspoon Sugar; Salt; Pepper

with Marinated Veggies & Feta

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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.

Tags:

Carb Smart

•Easy Prep

•Calorie Smart

Allergens:

Eggs

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

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

/ per serving

Calories590 kcal

Fat39 g

Saturated Fat9 g

Carbohydrate20 g

Sugar11 g

Dietary Fiber4 g

Protein38 g

Cholesterol135 mg

Sodium840 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Bowl

•Whisk

•Paper Towel

•Large Pan

Instructions

PDF

• 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.