My Big Fat Greek Chicken Salad
Now get 50% more protein per serving in this HelloFresh classic!
- Milk
- Eggs
This salad is sure to delight everyone at the table. It all 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. Get ready to dig in!
Ingredients
1 unit
Baby Lettuce
½ cup
Feta Cheese
(Contains: Milk)
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
1 unit
Mini Cucumber
5 teaspoon
Red Wine Vinegar
18 ounce
Chicken Cutlets
1 unit
Tomato
1 tablespoon
Tuscan Heat Spice
2 teaspoon
Dijon Mustard
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
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 (½ tsp Tuscan Heat Spice, 4 TBSP olive oil, and 2 tsp sugar for 4 servings). 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. TIP: Not sure how much chicken to use? Refer to the “Before you start” section for guidance.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 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 remaining dressing from bowl. Top with feta and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The Tuscan Heat Spice on the chicken and the marinated tomato-shallot dressing were crowd favorites; some found the dressing quite strong, so start with less and add to taste.
- Ease of prep: This is a quick, straightforward salad — air-frying the chicken makes it even faster, and several reviewers loved how easy it came together.
- Suggestions: Add Kalamata olives, pepperoncini, or croutons to round out the Greek flavors; use less dressing if you prefer a lighter salad, and keep some separate to dress leftovers.
- Leftovers: Save half the dressing on the side so the salad stays fresh and doesn't become over-dressed the next day.
- Portions: Many reviewers noted the lettuce portion was too small for two main-course salads — plan to supplement with extra greens, especially if ordering double protein.
