Walnut Coated Chicken
with Salad, Creamy Greek Dressing & Feta
- Milk
- Tree Nuts
- Eggs
- Wheat
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.
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
½ ounce
Walnuts
(Contains: Tree Nuts)
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
1 unit
Mini Cucumber
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Dried Oregano
10 ounce
Chicken Cutlets
2 unit
Scallions
2 ounce
Mixed Greens
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• 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.
• In a small bowl, combine Greek vinaigrette and mayonnaise. Reserve 1 TBSP dressing (2 TBSP for 4 servings) for serving.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the walnut coating on the chicken, while the Greek salad and dressing were big hits 🥗.
- Ease of prep: Customers found this meal quick and easy to prepare, with simple steps and pre-measured ingredients.
- Suggestions: Some recommend toasting the walnuts for extra crunch and adjusting salt to taste in the chicken coating.
- Portions: Several felt the meal was light; consider adding a side like garlic bread or roasted potatoes for heartier appetites.
- Leftovers: The salad doesn't keep well, but some enjoyed cutting up leftover chicken to make chicken salad.
Reviews from our home cooks
The walnut chicken didn't have that great of a taste. The walnut mixture was too soft on the chicken and didn't stick well despite following directions, almost soggy. The salad would have been better if it had a stronger, more acidic Greek dressing and had no mayo added to it. Too many greens, not enough meat. Should have had one other item with it to make it more filling. It was a fast and easy meal to make, though.
This was so wonderful. The chicken was flavorful and the walnut/panko topping gave a nice crunch on the salad. I added a few kalamata olives and two mint leaves chopped up to give it some more greek flavor. The dressing was perfect!
We loved this recipe, except that we did not need the mayonnaise or the butter or the Feta. You can eliminate all 3 of those items and add more walnuts to put into the salad. We also bought a large cucumber and added it to the salad (the teeny tiny cucumber that came with the recipe was hardly enough for one bite). Also, remove the references to 'salt and pepper' everything at every step. It is way too redundant and Americans ingest way too much sodium in their diets! (me included). Thank you.
The chicken with walnut topping was fantastic. I had to improvise because I waited too long for this meal and let my salad greens, tomato and cucumber go bad. I made rice and have to admit I used the dressing on the rice which was actually pretty tasty.
Perfect mix of flavors. The walnut/panko gives a great crispness to the chicken that meshes nicely with the tanginess of the salad dressing.
This recipe is amazing. Loved the walnut topping on the chicken. The salad was equally delish. Would love to see more salads with chicken and/or shrimp for summer. I hate to heat the oven during the hot months.
Toasting the walnuts gave the coating a delightful crunch. The dressing for the salad was flavorful and not too heavy. I hope this returns to the lineup.
This is a great recipe!! Side note: The recipes with breaded chicken like this seem to do better at 425 rather than 450. I tried the pecan chicken at 450 and it came out rubbery. I baked the oregano walnut chicken at 425 and it came out perfect.
This was delicious! The salad was good. The dressing was simple. Next time I won't add the entire amount of mayo to the Greek dressing. Mostly to reduce calories. The chicken was really moist.
I am absolutely obsessed with this meal! It was so light and fresh but very filling. Never thought to use walnuts as a breading for chicken but it works. We already made this many times after.
