Greek-Inspired Chicken Breast 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!
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.
Ingredients
2 unit
Chicken Breasts
113 g
Baby Spinach
80 g
Tomato
200 g
Green Bell Pepper
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
Cooking Steps
Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Cut tomato into 1/2-inch pieces. Drain, then roughly chop olives.
Pat chicken dry with paper towels.Cut chicken into 1/2-inch strips. Add chicken, garlic salt, 1/2 tbsp oil (dbl for 4 ppl) 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 sugar (dbl for 4 ppl) 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 oil (dbl for 4 ppl), then chicken. Cook, flipping occasionally, until cooked through, 4-5 min.**
Add spinach, peppers and tomatoes to the large bowl with dressing. Toss to combine.
Divide salad between plates. Top with chickenSprinkle olives and remaining feta over top.
