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
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.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
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.
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.
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.
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).
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.
Plate the Dish
Serve salad on a plate and garnish with remaining oregano.
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