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!
Allergens
Utensils
Tags
Chicken Breast Tenders
310 g
Baby Spinach
113 g
Tomato
1 unit(s)
Mini Cucumber
1 unit(s)
Garlic Salt
1 tsp
Mayonnaise
2 tbsp
Feta Cheese, crumbled
0.25 cup
Mixed Olives
30 g
White Wine Vinegar
1 tbsp
Mediterranean Spice Blend
1 tbsp
Salt
0.063 tsp
Pepper
0.063 tsp
Sugar
0.25 tsp
Oil
1 tbsp
- 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.
460
kcal
Calories
29
g
Fat
6
g
Saturated Fat
9
g
Carbohydrate
3
g
Sugar
3
g
Dietary Fiber
43
g
Protein
145
mg
Cholesterol
1340
mg
Sodium
0.1
g
Trans Fat
1150
mg
Potassium
150
mg
Calcium
3
mg
Iron
