Diner-Style Greek Salad

Name: Diner-Style Greek Salad with Chicken plus Feta & Quick-Pickled Red Onion
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 Lettuce; 1/2 cup Feta Cheese; 1 Onion; 10 oz Chicken Breast; 1 1/2 oz Greek Vinaigrette; 1 unit Long Green Pepper; 5 tsp Red Wine Vinegar; 4 oz Tomato; 1/2 tsp Granulated Sugar, tsp; 1 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Chicken plus Feta & Quick-Pickled Red Onion

By Recipe0 System

Our spin on a fresh, crisp Greek diner-style salad features traditional Greek salad ingredients like tomato, green pepper, and briny crumbled feta cheese tossed with tender chicken in an herby vinaigrette. You’ll quick-pickle red onion until bright pink to add zingy pops of tangy flavor throughout, and splash the Greek vinaigrette with a little of that pickling liquid for a boost of acidity that brightens the whole dish. Put down that take-out menu—we’ve got your order covered.

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 Lettuce
1/2 cup Feta Cheese
1 Onion
10 oz Chicken Breast
1 1/2 oz Greek Vinaigrette
1 unit Long Green Pepper
5 tsp Red Wine Vinegar
4 oz Tomato
1/2 tsp Granulated Sugar, tsp
1 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce. Halve, peel, and thinly slice onion. Trim and discard root end from lettuce; cut into bite-size pieces. Halve tomatoes lengthwise. Halve, core, and dice green pepper into ¼-inch pieces.
2

Pat chicken* dry with paper towels and season all over with salt and pepper (cut into bite-size pieces if necessary).

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
3

Meanwhile, in a medium microwave-safe bowl, combine vinegar, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt; stir until sugar is dissolved. Add onion and toss until evenly coated.

Cover with plastic wrap and microwave until onion is bright pink, 30 seconds. Toss onion in liquid; drain, reserving pickling liquid.
4

In a large bowl, combine vinaigrette and ½ TBSP reserved pickling liquid (1 TBSP for 4 servings).

Add lettuce, tomatoes, green pepper, half the feta, half the chicken, and as much pickled onion as you like. Toss to coat. Season with salt and pepper to taste.

Divide salad between bowls and top with remaining chicken and remaining feta. Serve.

Chicken is fully cooked when internal temperature reaches 165°.

From the same drawer

Related Recipes

Turkish-Spiced Chicken in Apricot Sauce

medium

Shawarma-Spiced Chickpea Couscous Bowls

medium

Buttery Barramundi

medium

Vegan Mushroom Shawarma Pita Pockets

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.