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My Big Fat Greek Chicken Salad

My Big Fat Greek Chicken Salad

with Marinated Tomato & Lemon Tahini Dressing

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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:NewCarb SmartMediterraneanProtein Smart
Allergens:EggsMilkSesame

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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsEggs, Milk)

10 ounce

Chicken Breast Strips

1 ounce

Tahini

(ContainsSesame)

Not included in your delivery

2 tablespoon

Olive Oil

½ teaspoon

Sugar

1 teaspoon

Cooking Oil

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories700 kcal
Fat49 g
Saturated Fat8 g
Carbohydrate24 g
Sugar9 g
Dietary Fiber7 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
Utensilsarrow down iconarrow down icon
Medium Bowl
Whisk
Paper Towel
Large Pan
Small Bowl
Instructions
Instructionsarrow up iconarrow up icon
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.

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.

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.

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.

5

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

6

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