Looking for delicious lunch or dinner ideas? That’s what’s in store with this salad, made with pre-measured, high-quality ingredients. Much like the Portokalos family in the rom-com, this salad is more boisterous than the typical Greek salad. It starts with a big bowl of crisp lettuce tossed with juicy lemon-shallot marinated tomato, fresh cukes, and savory-spiced chicken. It’s all drizzled with a creamy garlic-lemon-tahini Greek vinaigrette. Light and satisfying–it’s a match made in heaven.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Tomato
1 unit
Shallot
1 unit
Mini Cucumber
1 unit
Baby Lettuce
1 unit
Lemon
1 clove
Garlic
1 tablespoon
Tuscan Heat Spice
1.5 ounce
Greek Vinaigrette
(Contains Eggs, Milk)
10 ounce
Chicken Breast Strips
4 tablespoon
Tahini
(Contains Sesame)
2 tablespoon
Olive Oil
½ teaspoon
Sugar
1 teaspoon
Cooking Oil
Salt
Pepper
• Wash and dry produce. • Dice tomato into ½-inch pieces. Halve, peel, and very thinly slice shallot. Mince garlic. Halve lemon. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons.
• In a medium bowl, whisk together half the Greek vinaigrette, 1 TBSP olive oil, ¼ tsp Tuscan Heat Spice, and ½ tsp sugar. (For 4 servings, use 2 TBSP olive oil, ½ tsp Tuscan Heat Spice, and 1 tsp sugar.) Season with salt and pepper. • Add tomato and as much shallot as you like; toss to coat. 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 in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
• While chicken cooks, in a small bowl, combine garlic, juice from whole lemon (two lemons for 4 servings), tahini, remaining Greek vinaigrette, and 1 TBSP olive oil (2 TBSP for 4). Add water 1 tsp at a time until dressing reaches a drizzling consistency. Season with salt and pepper.
• To bowl with marinated tomato, add lettuce and cucumber; toss until thoroughly coated.
• Divide salad between plates; top with chicken. Drizzle with dressing and serve.
Chicken is fully cooked when internal temperature reaches 165°.