Our PlansGift CardsHelloFresh for Teams
My Big Fat Greek Chicken Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
My Big Fat Greek Chicken Salad

My Big Fat Greek Chicken Salad

with Marinated Tomato & Lemon Tahini Dressing

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.

Tags:
New
Carb Smart
Mediterranean
Protein Smart
Allergens:
Eggs
Milk
Sesame

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

Total Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

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)

Not included in your delivery

2 tablespoon

Olive Oil

½ teaspoon

Sugar

1 teaspoon

Cooking Oil

Salt

Pepper

sideBannerName

Nutrition Values

/ per serving
Calories700 kcal
Fat49 g
Saturated Fat8 g
Carbohydrate24 g
Sugar9 g
Dietary Fiber6 g
Protein41 g
Cholesterol110 mg
Sodium360 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
Small Bowl

Instructions

Prep
1

• 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.

Marinate Tomato
2

• 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.

Cook Chicken
3

• 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.

Make Dressing
4

• 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.

Toss Salad
5

• To bowl with marinated tomato, add lettuce and cucumber; toss until thoroughly coated.

Serve
6

• Divide salad between plates; top with chicken. Drizzle with dressing and serve.

Chicken is fully cooked when internal temperature reaches 165°.