Cucumber, Grape Tomatoes, Almonds & Yogurt Dill Dressing
**Now with more chicken! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.** A fresh, crisp Greek salad is welcome on our table any time of year, especially when paired with juicy seared garlic-oregano chicken cutlets. You’ll serve the chicken atop a colorful salad of mixed greens, cucumber, and grape tomatoes tossed with briny feta and tangy yogurt-dill dressing, then sprinkle with nutty almonds for crunch.
Allergens
Utensils
Tags
Feta Cheese
0.5 cup
Mixed Greens
4 ounce
Greek Vinaigrette
1.5 ounce
Yogurt
4 tablespoon
Mini Cucumber
1 unit
Grape Tomatoes
4 ounce
Dried Oregano
0.5 teaspoon
Garlic Powder
0.5 teaspoon
Dill
0.25 ounce
Sliced Almonds
0.5 ounce
Salmon
10 ounce
Olive Oil
1 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
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, 3-5 minutes per side.
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.
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.
Slice chicken crosswise.
Divide salad between plates. Top with chicken and sprinkle with almonds; serve.
620
kcal
Calories
45
g
Fat
11
g
Saturated Fat
13
g
Carbohydrate
6
g
Sugar
3
g
Dietary Fiber
37
g
Protein
115
mg
Cholesterol
710
mg
Sodium
