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Greek Salad With Herbed Chicken & Feta
15-MIN PREMIUM
Calorie Smart
Carb Smart
Quick
Greek Salad With Herbed Chicken & Feta

plus Cucumber, Grape Tomatoes, Almonds & Yogurt Dill Dressing

5 min
Difficulty: 1/3
Southern Europe

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

Milk
Eggs
Tree Nuts

Utensils

Paper Towel
Medium Pan
Whisk
Large Bowl

Tags

Calorie Smart
Carb Smart
Quick
Easy Prep
Seasonal
Protein Smart
Ingredients
Chicken Cutlets

Chicken Cutlets

10 ounce

Garlic Powder

Garlic Powder

1 teaspoon

Dried Oregano

Dried Oregano

1 teaspoon

Dill

Dill

0.25 ounce

Mini Cucumber

Mini Cucumber

1 unit

Grape Tomatoes

Grape Tomatoes

4 ounce

Greek Vinaigrette

Greek Vinaigrette

1.5 ounce

Yogurt

Yogurt

4 tablespoon

Mixed Greens

Mixed Greens

4 ounce

Feta Cheese

Feta Cheese

0.5 cup

Sliced Almonds

Sliced Almonds

0.5 ounce

Salt

Salt

Pepper

Pepper

Cooking Oil

Olive Oil

Olive Oil

Preparation
1
Sizzle
• 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.
2
Prep
• 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
Toss
• 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
Serve
• Slice chicken crosswise. • Divide salad between plates. Top with chicken and sprinkle with almonds; serve. ***Poultry is fully cooked when internal temperature reaches 165°.***
Nutrition per serving

490

kcal

Calories

31

g

Fat

8

g

Saturated Fat

12

g

Carbohydrate

6

g

Sugar

3

g

Dietary Fiber

40

g

Protein

135

mg

Cholesterol

750

mg

Sodium

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