My Big Fat Greek Chicken Salad
with Marinated Veggies & Feta
If you like Greek salads, you’re going to love this! It starts with a perfect pairing of crisp baby lettuce and herby seared chicken with a few colorful supporting characters: vinegary marinated tomato and shallot, fresh cucumber, a Greek-style dressing, plus a shower of briny feta cheese. Get ready to dig in!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Tomato
1 unit
Shallot
1 unit
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)
20 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
Utensils
Cooking Steps
• Wash and dry produce. • Dice tomato into 1⁄2-inch pieces. Halve, peel, and thinly slice shallot. Trim and halve cucumber lengthwise; slice crosswise into 1⁄4-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, 1⁄4 tsp Tuscan Heat Spice, 2 TBSP olive oil, and 1 tsp sugar. (For 4 servings, use 1⁄2 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.
• 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°.
