My Big Fat Greek Chicken Salad
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My Big Fat Greek Chicken Salad

My Big Fat Greek Chicken Salad

with Marinated Veggies & Feta

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.

Calorie Smart
Carb Smart
Protein Smart
Easy Prep

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

Total Time20 minutes
Prep Time5 minutes


serving amount

1 unit


1 unit


1 unit


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





Nutrition Values

/ per serving
Calories580 kcal
Fat39 g
Saturated Fat9 g
Carbohydrate18 g
Sugar9 g
Dietary Fiber3 g
Protein38 g
Cholesterol130 mg
Sodium830 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.


Medium Bowl
Paper Towel
Large Pan



• 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.

Marinate Veggies

• 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.

Cook Chicken

• 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.

Finish & Serve

• 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.

Chicken is fully cooked when internal temperature reaches 165°.