Mediterranean · Serves 2
with Herbed Chicken & Feta Cucumber, Grape Tomatoes, Almonds & Yogurt Dill Dressing
A fresh, crisp Greek salad is welcome on our table any time of year, especially when paired with juicy seared garlic-oregano chicken cutlets. You’ll serve the chicken atop a colorful salad of mixed greens, cucumber, and grape tomatoes tossed with briny feta and tangy yogurt-dill dressing, then sprinkle with nutty almonds for crunch.
Pat chicken* dry and season all over with half the garlic powder, half the oregano, salt, and pepper (for 4, use all the garlic powder and all the oregano).
Drizzle oil in a hot medium pan. Add chicken; cook until browned and cooked through, 3-5 minutes per side.
While chicken cooks, wash and dry produce.
Pick and finely chop fronds from dill. Thinly slice cucumber. Halve tomatoes.
In a large bowl, whisk together dressing, yogurt, a drizzle of olive oil, and as much dill as you like.
Add cucumber, tomatoes, mixed greens, and feta; toss to combine. Taste and season with salt and pepper.
Slice chicken crosswise.
Top salad with chicken and sprinkle with almonds; serve.
Chicken is fully cooked when internal temperature reaches 165°.
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