Greek Salad With Herbed Chicken & Feta

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15-MIN PREMIUM

Calorie Smart

Carb Smart

Quick

Greek Salad With Herbed Chicken & Feta

Cucumber, Grape Tomatoes, Almonds & Yogurt Dill Dressing

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

Kid Friendly

Easy Prep

New

Protein Smart

SEO

FamilyFriendly

Ingredients

Chicken Cutlets

10 ounce

Garlic Powder

1 teaspoon

Dried Oregano

1 teaspoon

Dill

0.25 ounce

Mini Cucumber

1 unit

Grape Tomatoes

4 ounce

Greek Vinaigrette

1.5 ounce

Yogurt

4 tablespoon

Mixed Greens

4 ounce

Feta Cheese

0.5 cup

Sliced Almonds

0.5 ounce

Salt

Pepper

Olive Oil

1 teaspoon

Cooking Oil

1 teaspoon

Preparation

• Pat chicken* dry and season all over with half the garlic powder, half the oregano, salt, and pepper (for 4, use all the garlic powder and all the oregano). • Drizzle oil in a hot medium pan. 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. Thinly slice cucumber. Halve tomatoes.

• In a large bowl, whisk together dressing, 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. • Top salad with chicken and sprinkle with almonds; serve. ***Chicken is fully cooked when internal temperature reaches 165°.***

Nutrition per serving

490

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

130

Cholesterol