Greek Chicken Salad with Marinated Veggies and Feta

This Greek-inspired chicken salad brings together tender, spiced chicken, crisp romaine and colorful marinated vegetables for a satisfying meal that’s both light and flavorful. The secret is a quick marinade for the tomatoes and shallots, which infuses them with tangy red wine vinegar and mustard, creating a bright, punchy base for the salad.

Topped with creamy feta and a drizzle of Greek vinaigrette, every bite is a balance of textures and tastes. It’s perfect for a weeknight dinner or a make-ahead lunch-ready in under 30 minutes.

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Ingredients

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I use a different lettuce?

Yes, you can substitute romaine or mixed greens for the baby lettuce.

How do I store leftovers?

Store the salad and dressing separately in airtight containers in the fridge for up to 2 days. Add dressing just before serving.

Can I make this vegetarian?

Absolutely! Omit the chicken and add chickpeas or grilled halloumi for protein.