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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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)
0.06 tsp
Salt*
0.06 tsp
Pepper*
¼ tsp
Sugar*
1 tbsp
Oil*
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.