My Big Fat Greek Chicken Salad

Name: My Big Fat Greek Chicken Salad with Marinated Veggies & Feta
Total time: 20 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 1 unit Tomato; 1 unit Shallot; 1 unit Mini Cucumber; 1 tablespoon Tuscan Heat Spice; 1 unit Baby Lettuce; 5 teaspoon Red Wine Vinegar; 2 teaspoon Dijon Mustard; 1.5 ounce Greek Vinaigrette; 20 ounce Chicken Cutlets; ½ cup Feta Cheese; Olive Oil; Cooking Oil; Sugar; Salt; Pepper

with Marinated Veggies & Feta

Recipe Development TeamUpdated on July 16, 2025

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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!

Tags:

Carb Smart

•Protein Smart

•Quick

Allergens:

Eggs

•Milk

The quantities provided above are averages only.

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

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Tomato

1 unit

Shallot

1 unit

Mini 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

Olive Oil

Cooking Oil

Sugar

Salt

Pepper

Nutrition Values

/ per serving

Calories710 kcal

Fat38 g

Saturated Fat10 g

Carbohydrate18 g

Sugar8 g

Dietary Fiber4 g

Protein70 g

Cholesterol235 mg

Sodium930 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 Bowl

Instructions

PDF

• Wash and dry produce. • Dice tomato into ½-inch pieces. Halve, peel, and 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.

• 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.

• 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.

Poultry is fully cooked when internal temperature reaches 165°