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Walnut Coated Chicken

Walnut Coated Chicken

with Salad, Creamy Greek Dressing & Feta

Here’s a meal that walnut disappoint. Oops, did we give away the magic ingredient? Yes, crushed walnuts combine with panko and oregano to form a satisfyingly crunchy coating for oven-roasted chicken cutlets. To balance the richness, we serve them with a big fresh Greek salad of mixed greens, tomato, cucumber, and scallions—all tossed with a creamy, dreamy Greek dressing and topped with feta. While we’re spilling secrets, pssst... we give you enough dressing so it can double as a sauce for the chicken.

Carb Smart
Tree Nuts

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

Total Time30 minutes
Prep Time5 minutes


serving amount

½ ounce


(Contains Tree Nuts)

½ cup

Panko Breadcrumbs

(Contains Wheat)

1 teaspoon

Dried Oregano

1.5 ounce

Greek Vinaigrette

(Contains Eggs, Milk)

2 tablespoon


(Contains Eggs)

10 ounce

Chicken Cutlets

2 unit


1 unit

Roma Tomato

1 unit

Persian Cucumber

2 ounce

Mixed Greens

½ cup

Feta Cheese

(Contains Milk)

Not included in your delivery

1 teaspoon

Cooking Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories700 kcal
Fat52 g
Saturated Fat17 g
Carbohydrate20 g
Sugar6 g
Dietary Fiber3 g
Protein38 g
Cholesterol175 mg
Sodium990 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
Small Bowl
Paper Towel
Baking Sheet
Large Bowl


Make Coating

• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Place 2 TBSP butter (3 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30 seconds. Let cool slightly. • While butter cools, finely chop walnuts or crush in their bag with a heavy-bottomed pan or rolling pin. • Add walnuts, panko, half the oregano (all for 4), ¼ tsp salt (½ tsp for 4), and pepper to bowl with melted butter. Stir to combine.

Make Dressing

• In a small bowl, combine Greek vinaigrette and mayonnaise. Reserve 1 TBSP dressing (2 TBSP for 4 servings) for serving.

Cook Chicken

• Pat chicken* dry with paper towels; season all over with salt and pepper. Place on a lightly oiled baking sheet. • Drizzle tops of chicken with a thin layer of dressing (you’ll use the rest in step 5); evenly spread. Mound with walnut coating, pressing firmly to adhere (no need to coat the undersides). • Roast on middle rack until crust is golden brown and chicken is cooked through, 15-20 minutes. Set aside to rest.


• Meanwhile, dice tomato into ¾-inch pieces; season with salt and pepper. Trim and halve cucumber lengthwise; slice crosswise into ¾-inch-thick half- moons. Trim and thinly slice scallions; reserve 1 TBSP scallion greens (2 TBSP for 4 servings) for serving.

Make Salad

• In a large bowl, toss mixed greens with as much remaining dressing as you like until evenly coated. Add tomato, cucumber, and remaining scallions; toss to combine.


• Divide chicken and salad between plates. Drizzle reserved dressing over chicken and garnish with reserved scallion greens. Crumble feta over salad and serve.