Greek Chicken Salad with Marinated Tomatoes and Feta

This vibrant Greek chicken salad brings together tender herbed chicken, crisp baby lettuce and a medley of colorful vegetables. The secret is the marinated tomatoes and shallots, which soak up a tangy Greek vinaigrette to create a burst of flavor in every bite.

Topped with briny feta cheese and finished with a drizzle of extra dressing, this salad is satisfying enough for a main course yet light and refreshing. It’s a perfect weeknight meal that comes together quickly without sacrificing taste.

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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

12 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

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Dice the tomato into ½-inch pieces. Halve, peel and thinly slice the shallot. Trim and halve the cucumber lengthwise, then slice crosswise into ¼-inch-thick half-moons. Trim the root end from the lettuce and chop 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. Season with salt and pepper. Add the diced tomato and as much shallot as you like; toss to combine and 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, 5-7 minutes per side. Transfer to a cutting board and let rest briefly.
4. Dice the chicken into 1-inch pieces. Add the chicken, cucumber and lettuce to the bowl with the marinated tomatoes and shallot. Toss to combine. Divide the salad among plates, drizzle with any remaining dressing from the bowl and top with crumbled feta cheese. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of lettuce?

Yes, you can substitute baby lettuce with romaine, mixed greens or arugula for a different texture and flavor.

What can I use instead of Tuscan Heat Spice?

Tuscan Heat Spice is a blend of herbs and chili flakes. You can substitute with a mix of dried oregano, basil and a pinch of red pepper flakes.

How should I store leftovers?

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Add the dressing just before serving to keep the lettuce crisp.