Greek Chicken Salad with Marinated Tomatoes and Feta

This vibrant Greek chicken salad brings together crisp lettuce, herby seared chicken and a medley of colorful vegetables. The secret is a tangy vinaigrette that doubles as a marinade for tomatoes and shallots, infusing every bite with bright flavor.

Perfect for a quick weeknight dinner or a light lunch, this salad is loaded with protein and fresh ingredients. The briny feta and crunchy cucumber add texture, while the homemade dressing ties it all together. Get ready to enjoy a bowl of Mediterranean goodness!

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

18 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Dice tomato into ½-inch pieces. Halve, peel and thinly slice shallot. Trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Trim and discard root end from lettuce; chop leaves into bite-size pieces.
2. In a medium bowl, whisk together vinegar, mustard, Greek vinaigrette, ¼ tsp Tuscan Heat Spice, 2 TBSP olive oil and 1 tsp sugar (for 4 servings: ½ tsp Tuscan Heat Spice, 4 TBSP olive oil, 2 tsp sugar). Season with salt and pepper. Add tomato and as much shallot as you like to bowl with dressing; toss to combine. Set aside to marinate.
3. Pat chicken dry with paper towels; season all over with remaining Tuscan Heat Spice, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board.
4. Dice chicken into 1-inch pieces. Add chicken, cucumber and lettuce to bowl with tomato and shallot. Toss to combine. Divide salad between plates. Drizzle with remaining dressing from bowl. Top with feta and serve.

Recipe Tips

FAQ

Can I use a different type of lettuce?

Yes, you can substitute with romaine, mixed greens or any crisp lettuce you have on hand.

How can I make this salad dairy-free?

Simply omit the feta cheese or replace it with a dairy-free alternative.

Can I prepare the dressing ahead of time?

Absolutely! The dressing can be made up to a day in advance and stored in the refrigerator.