Greek Chicken Salad

with feta-oregano dressing

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

The salad game has gotten awfully fancy the last couple years, what with all the arugula, kale, and watercress. Nothing wrong with reinvention, but we keep a lot of love in our heart for the classics. Like this Greek salad, which misses none of the quintessential parts. Feta, oregano, and sherry vinegar form the lip-smacking dressing, which you'll dress the chicken with as well as the salad. Cucumbers, lettuce, tomatoes, and, of course, olives and feta, round out this healthy and delicious Mediterranean meal.

In Your Box (serves 2)

  • 4 Oregano Sprigs
  • 2 Boneless Skinless Chicken Breasts
  • 1 English Cucumber
  • 1 Romaine Heart
  • 2 oz. Pitted Kalamata Olives
  • 1 Roma Tomato
  • Info
    2 oz. Feta Cheese
  • 1 fl. oz. Sherry Vinegar

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    363
  • Carbohydrates
    18g
  • Fat
    16g
  • Protein
    47g
  • Sodium
    1316mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Marinate the Chicken

    Stem and coarsely chop oregano. Add half the oregano (reserve remaining for dressing and garnish) to a medium mixing bowl and mix with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Rinse chicken breasts and pat dry. Add chicken to bowl and toss to coat. Marinate at least 10 minutes. While chicken marinates, prepare ingredients.

  • 2

    Prepare the Ingredients

    Trim cucumber, halve lengthwise, and cut on an angle into ¼” half-moons. Hold romaine head at root end and chop coarsely. Rinse olives and halve lengthwise. Halve Roma tomato lengthwise and slice halves into ¼" half-moons.

  • 3

    Make the Dressing

    In another medium mixing bowl, combine half the feta (reserve remaining to top salad) and sherry vinegar. Crush feta into a coarse mash. Whisk in remaining oregano (reserve a pinch for garnish) and 2 Tbsp. olive oil and season with a pinch of salt and pepper.

  • 4

    Cook the Chicken

    Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-6 minutes per side. Wash marinade bowl with hot soapy water. Transfer cooked chicken to clean bowl, rest 5 minutes, and shred into bite-size pieces with two forks or your hands. Toss pieces with 2 tsp. dressing (reserve remaining for salad).

  • 5

    Toss the Salad

    Add cucumbers, romaine, olives, tomato, remaining dressing, and remaining feta to bowl with chicken and toss to coat. Taste, and season with a pinch of salt and pepper if desired.

  • 6

    Plate the Dish

    Serve salad on a plate and garnish with remaining oregano.

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