Greek-Inspired Chicken 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 give the perfect salty hit!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
113 g
Baby Spinach
1 unit(s)
Tomato
1 unit(s)
Mini Cucumber
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
30 g
Mixed Olives
(May contain Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Mediterranean Spice Blend
(May contain Sesame, Tree nuts, Triticale, Milk, Soy, Peanuts, Wheat, Sulphites, Mustard)
Not included in your delivery
0.06 tsp
Salt*
0.06 tsp
Pepper*
¼ tsp
Sugar*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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.
