My Big Fat Greek Chicken Salad · HelloFresh Database

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My Big Fat Greek Chicken Salad

20 Min or Less

Calorie Smart

Carb Smart

Quick

My Big Fat Greek Chicken Salad

with Marinated Veggies & Feta

5 min

Difficulty: 1/3

Southern Europe

This salad is sure to delight the mom in your life on Mother’s Day (which deserves the mother of all salads!) It all starts with a perfect pairing of crisp baby lettuce and herby seared chicken with a few colorful supporting characters: vinegary marinated tomato and shallot, fresh cucumber, a Greek-style dressing, plus a shower of briny feta cheese. Get ready to dig in!

Allergens

Milk

Eggs

Utensils

Paper Towel

Large Pan

Whisk

Medium Bowl

Tags

Calorie Smart

Carb Smart

Quick

Pork-free

Kid Friendly

Easy Prep

Protein Smart

Mothers-day

Ingredients

Tomato

Tomato

1 unit

Shallot

Shallot

1 unit

Mini Cucumber

Mini Cucumber

1 unit

Tuscan Heat Spice

Tuscan Heat Spice

1 tablespoon

Baby Lettuce

Baby Lettuce

1 unit

Red Wine Vinegar

Red Wine Vinegar

5 teaspoon

Dijon Mustard

Dijon Mustard

2 teaspoon

Greek Vinaigrette

Greek Vinaigrette

1.5 ounce

Chicken Cutlets

Chicken Cutlets

10 ounce

Feta Cheese

Feta Cheese

0.5 cup

Olive Oil

Olive Oil

Cooking Oil

Sugar

Sugar

Salt

Salt

Pepper

Pepper

Preparation

1

Prep

• Wash and dry produce. • Dice tomato into 1⁄2-inch pieces. Halve, peel, and thinly slice shallot. Trim and halve cucumber lengthwise; slice crosswise into 1⁄4-inch-thick half-moons. Trim and discard root end from lettuce; chop leaves into bite-size pieces.

2

Marinate Veggies

• In a medium bowl, whisk together vinegar, mustard, Greek vinaigrette, 1⁄4 tsp Tuscan Heat Spice, 2 TBSP olive oil, and 1 tsp sugar. (For 4 servings, use 1⁄2 tsp Tuscan Heat Spice, 4 TBSP olive oil, and 2 tsp sugar.) 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

Cook Chicken

• Pat chicken* dry with paper towels; season all over with remaining Tuscan Heat Spice, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Transfer to a cutting board.

4

Finish & Serve

• 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 any remaining dressing from bowl. Top with feta and serve. ***Poultry is fully cooked when internal temperature reaches 165°.***

Nutrition per serving

540

kcal

Calories

34

g

Fat

8

g

Saturated Fat

18

g

Carbohydrate

9

g

Sugar

3

g

Dietary Fiber

38

g

Protein

130

mg

Cholesterol

830

mg

Sodium

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Made with ♥ by Norman Huth

HelloFresh Database

Made with ♥ by Norman Huth