Diner-Style Greek Salad with Chicken
plus Feta & Quick-Pickled Red Onion
Our spin on a fresh, crisp Greek diner-style salad features traditional Greek salad ingredients like tomato, green pepper, and briny crumbled feta cheese tossed with tender chicken in an herby vinaigrette. You’ll quick-pickle red onion until bright pink to add zingy pops of tangy flavor throughout, and splash the Greek vinaigrette with a little of that pickling liquid for a boost of acidity that brightens the whole dish. Put down that take-out menu—we’ve got your order covered.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Baby Lettuce
1 unit
Red Onion
4 ounce
Grape Tomatoes
1 unit
Long Green Pepper
½ cup
Feta Cheese
(Contains Milk)
10 ounce
Chicken Breast Strips
5 teaspoon
Red Wine Vinegar
1.5 ounce
Greek Vinaigrette
(Contains Eggs, Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
½ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce. Halve, peel, and thinly slice onion. Trim and discard root end from lettuce; cut into bite-size pieces. Halve tomatoes lengthwise. Halve, core, and dice green pepper into ¼-inch pieces.
• Pat chicken* dry with paper towels and season all over with salt and pepper (cut into bite-size pieces if necessary). • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
• Meanwhile, in a medium microwave-safe bowl, combine vinegar, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt; stir until sugar is dissolved. Add onion and toss until evenly coated. • Cover with plastic wrap and microwave until onion is bright pink, 30 seconds. Toss onion in liquid; drain, reserving pickling liquid.
• In a large bowl, combine vinaigrette and ½ TBSP reserved pickling liquid (1 TBSP for 4 servings). • Add lettuce, tomatoes, green pepper, half the feta, half the chicken, and as much pickled onion as you like. Toss to coat. Season with salt and pepper to taste. • Divide salad between bowls and top with remaining chicken and remaining feta. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
