Greek Chicken Salad

with feta-oregano dressing

$9.95 per serving

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
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
  • Nutrition (per serving)

  • Calories
    390
  • Carbohydrates
    19g
  • Fat
    31g
  • Protein
    50g
  • Sodium
    983mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Marinate the Chicken
    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.

  • Step 2 - Prepare the 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.

  • Step 3 - Make the Dressing
    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.

  • Step 4 - Cook the Chicken
    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).

  • Step 5 - Toss the 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.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Serve salad on a plate and garnish with remaining oregano.