plus Cucumber, Grape Tomatoes, Almonds & Yogurt Dill Dressing
A fresh, crisp Greek salad is welcome on our table any time of year, especially when paired with juicy seared garlic-oregano chicken cutlets. You’ll serve the chicken atop a colorful salad of mixed greens, cucumber, and grape tomatoes tossed with briny feta and tangy yogurt-dill dressing, then sprinkle with nutty almonds for crunch.
Allergens
Utensils
Tags
Chicken Cutlets
10 ounce
Garlic Powder
1 teaspoon
Dried Oregano
1 teaspoon
Dill
0.25 ounce
Mini Cucumber
1 unit
Grape Tomatoes
4 ounce
Greek Vinaigrette
1.5 ounce
Yogurt
4 tablespoon
Mixed Greens
4 ounce
Feta Cheese
0.5 cup
Sliced Almonds
0.5 ounce
Salt
Pepper
Cooking Oil
Olive Oil
• Pat chicken* dry with paper towels and season all over with half the garlic powder, half the oregano, salt, and pepper (for 4 servings, use all the garlic powder and all the oregano). • Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side.
• While chicken cooks, wash and dry produce. • Pick and finely chop fronds from dill. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Halve tomatoes.
• In a large bowl, whisk together vinaigrette, yogurt, a drizzle of olive oil, and as much dill as you like. • Add cucumber, tomatoes, mixed greens, and feta; toss to combine. Taste and season with salt and pepper.
• Slice chicken crosswise. • Divide salad between plates. Top with chicken and sprinkle with almonds; serve. ***Poultry is fully cooked when internal temperature reaches 165°.***
490
kcal
Calories
31
g
Fat
8
g
Saturated Fat
12
g
Carbohydrate
6
g
Sugar
3
g
Dietary Fiber
40
g
Protein
135
mg
Cholesterol
750
mg
Sodium
Cucumber, Grape Tomatoes, Almonds & Yogurt Dill Dressing
Cucumber, Grape Tomatoes, Almonds & Yogurt Dill Dressing
Tangy Avocado Dressing, Tomato, Scallion
