Meal Kit

Kroger Health Greek Chicken Salad

with pears and feta-sherry dressing

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

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

In Your Box (serves 2)

  • 1 tsp. Italian Seasoning Blend
  • 12 oz. Antibiotic-Free Boneless Skinless Chicken Breasts
  • 1 Persian Cucumber
  • 1 Romaine Heart
  • 2 Roma Tomatoes
  • Info
    1 oz. Feta Cheese Crumbles
  • 1 oz. Sherry Vinegar
  • 1 Lemon
  • 1 Bosc Pear
  • Info
    1½ oz. Walnut Halves

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

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
  1. 1

    Prepare Ingredients and Dressing

    Trim cucumber, halve lengthwise, then cut into ½” half-moons. Core tomatoes, cut lengthwise, and cut into ½" rounds. Hold romaine heart at root end and chop coarsely.
    Coarsely chop walnuts. Halve lemon lengthwise. Cut one half into wedges and juice the other half. Halve and core pear. Cut into ½" slices. In a mixing bowl, combine half the feta (reserve remaining for garnish), 1 tsp. vinegar (remaining vinegar is yours to do with as you please!), and 1 tsp. lemon juice. Crush feta into a coarse mash. Vigorously stir in and 2 tsp. olive oil until well combined. Pat chicken dry and season both sides with seasoning blend and a pinch of salt.

  2. 2

    Make the Salad

    Add romaine, cucumber, tomato, walnuts, and pear to another mixing bowl and toss to combine. Spray a medium non-stick pan with cooking spray and place over medium heat. Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove from burner. Transfer chicken to a plate and tent with foil. Add remaining feta and dressing to bowl with salad and toss to combine. Taste, and season with a pinch of salt and pepper, if desired. Plate dish as pictured on front of card, topping salad with chicken and squeezing lemon wedges over dish to taste. Slice chicken into ½" slices, if desired. Bon appétit!

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