Organic Herbed Chicken & Greek Salad

with Feta, Almonds & Yogurt Dill Dressing

Allergens: Milk, Eggs, Tree Nuts

Total: 15 min • Prep: 5 min

Servings:
Ingredients

  • Feta Cheese

    ½ cup

  • Mixed Greens

    4 ounce

  • Greek Vinaigrette

    1½ ounce

  • Yogurt

    4 tablespoon

  • Mini Cucumber

    1 unit

  • Grape Tomatoes

    4 ounce

  • Dried Oregano

    ½ teaspoon

  • Organic Chicken Cutlets

    12 ounce

  • Garlic Powder

    ½ teaspoon

  • Dill

    ¼ ounce

  • Sliced Almonds

    ½ ounce

  • Salt

    1 teaspoon (tsp)

  • Olive Oil

    1 teaspoon (tsp)

  • Cooking Oil

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Pat chicken* dry with paper towels and season all over with half the garlic powder, half the oregano, salt, and pepper (for 4 servings, use all the garlic powder and all the oregano).

  • Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side.

2

  • While chicken cooks, wash and dry produce.

  • Pick and finely chop fronds from dill. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Halve tomatoes.

3

  • In a large bowl, whisk together vinaigrette, yogurt, a drizzle of olive oil, and as much dill as you like.

  • Add cucumber, tomatoes, mixed greens, and feta; toss to combine. Taste and season with salt and pepper.

4

  • Slice chicken crosswise.

  • Divide salad between plates. Top with chicken and sprinkle with almonds; serve.