Greek-Inspired Chicken Breasts Salad
with Olives and Feta
Is there anything better than a classic, creamy Greek dressing?! Tonight, juicy Mediterranean-spiced chicken sits atop a Greek-inspired salad with peppers and tomatoes. Briny olives and feta cheese give the perfect salty hit!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
113 g
Baby Spinach
1 unit(s)
Tomato
1 unit(s)
Mini Cucumber
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
30 g
Mixed Olives
(May contain Milk, Sulphites)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Mediterranean Spice Blend
(May contain Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame)
Not included in your delivery
0.06 tsp
Salt*
0.06 tsp
Pepper*
¼ tsp
Sugar*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Slice cucumbers into 1/4-inch rounds.
- Cut tomato into 1/2-inch pieces.
- Drain, then roughly chop olives.
- Pat chicken dry with paper towels.
- Add chicken, garlic salt, 1/2 tbsp (1 tbsp) oil and half the Mediterranean Spice Blend (use all for 4 ppl) to a medium bowl. Toss to coat. Set aside.
- Add mayo, vinegar, 1/4 tsp (1/2 tsp) sugar and half the feta to a large bowl.
- Season with salt and pepper, then whisk to combine. Set aside.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook until golden brown and cooked through, 6-7 min per side.**
- Add spinach, cucumbers and tomatoes to the large bowl with dressing. Toss to combine.
- Thinly slice chicken.
- Divide salad between plates. Top with chicken.
- Sprinkle olives and remaining feta over top.
If you've opted to get chicken breasts, season them in the same way the recipe instructs you to season the chicken breast tenders. Increase pan-frying time to 6-7 min per side.**
Thinly slice chicken. Top salad with chicken.
Trancher finement le poulet. Garnir la salade de poulet.
