Name:

HF My Big Fat Greek Chicken Salad

Description

With marinated veggies & feta

Serves 2-4

Prep time: 5 minutes

Cook time: 20 minutes

Ingredients
1 Roma Tomato (2 Tomatos for 4 servings)
1 Shallot
1 Persian Cucumber (2 for 4)
1 TBSP Tuscan Heat Spice (2 TBSP for 4)
1 Head Baby Romaine lettuce (2 for 4)
5 tsp Red Wine Vinegar (10 tsp for 4)
2 tsp Dijon Mustard (4 tsp for 4)
1.5 oz Greek Vinaigrette Dressing (3 oz for 4)
10 oz Chicken Cutlets (20 oz for 4)
1/2 Cup Feta Cheese (1 Cup for 4)

Instructions
1. Prep
Wash and dry produce.
Dice tomato inot 1/2 inch pieces. Halve, peel, and very thinly slice shallot. Trim and halve cucumber lengthwise; slice crosswise into 1/4 in thick half moons. Trim and discard root end from lettuce; chop leaves into bite sized pieces.
2. Marinate Veggies
In a medium bowl, whisk together vinegar, mustard, greek vinaigrette, 1/4 tsp tuscan heat spice, 2 TBSP olive oil, and 1 tsp sugar. (For 4 servings use 1/2 tsp tuscan heat spice, 4 TBSP olive oil, and 2 tsp sugar). Season with salt and pepper.
Add tomato and as much shallot as you like to bowl with dressing; toss to combine. Set aside to marinate.
3. Cook Chicken
Pat Chicken dry with paper towels; season all over with remaining tuscan heat spice, salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.
Transfer to a cutting board to rest.
4. Finish & Serve
Dice Chicken into 1 inch pieces.
Add chicken, cucumber, and lettuce to bowl with tomato and shallot. Toss to combine.
Divide salad between plates. Drizzle with any remaining dressing from bowl. Top with feta and serve.

Length

25

Calories

590

Servings

2

Date Created

Created By

Jade Smidt

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