My Big Fat Greek Chicken Salad

Now get 50% more protein per serving in this HelloFresh classic!

Allergens: Milk, Eggs

Total: 20 min • Prep: 5 min

Servings:
Ingredients

  • Baby Lettuce

    1 unit

  • Feta Cheese

    ½ cup

  • Greek Vinaigrette

    1½ ounce

  • Mini Cucumber

    1 unit

  • Red Wine Vinegar

    5 teaspoon

  • Chicken Cutlets

    18 ounce

  • Tomato

    1 unit

  • Tuscan Heat Spice

    1 tablespoon

  • Dijon Mustard

    2 teaspoon

  • Shallot

    1 unit

  • Salt

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

  • Olive Oil

    2 tablespoon (tbsp)

  • Sugar

    1 teaspoon (tsp)

  • Cooking Oil

    1 teaspoon (tsp)

Cooking steps
1

  • 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.

2

  • 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.

 

3
  • 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.

4

  • 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.