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Diner-Style Greek Salad with Chicken plus Feta & Quick-Pickled Red Onion

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.

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Calorie Smart Carb Smart Mediterranean New Protein Smart dinners
Prep: 20 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 baby lettuce
  • 1 red onion
  • 4 oz grape tomatoes
  • 1 long green pepper
  • 0.5 cups feta cheese
  • 10 oz chicken breast strips
  • 5 tsp red wine vinegar
  • 1.5 oz greek vinaigrette
  • salt
  • pepper
  • 1 tsp cooking oil
  • 0.5 tsp sugar
  • 2 baby lettuces
  • 2 red onions
  • 8 oz grape tomatoes
  • 2 long green peppers
  • 1 cup feta cheese
  • 20 oz chicken breast strips
  • 10 tsp red wine vinegar
  • 3 oz greek vinaigrette
  • salt
  • pepper
  • 1 tsp cooking oil
  • 1 tsp sugar

Instructions

  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°.