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 create a perfect salty finish!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
113 g
Baby Spinach
80 g
Tomato
132 g
Mini Cucumber
1 tsp
Garlic Salt
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
30 g
Mixed Olives
(Contains Sulphites)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
½ tbsp
Mediterranean Spice Blend
(Contains Sulphites)
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. 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, flipping occasionally, until cooked through, 4-5 min.**
Add spinach, cucumbers and tomatoes to the large bowl with dressing. Toss to combine.
Divide salad between plates. Top with chicken.Sprinkle olives and remaining feta over top.
If you've opted to get chicken breasts, prepare and cook them in the same way the recipe instructs you to prepare and cook the chicken tenders, then increase the cook time to 5-7-min per side.**
