Herbed Chicken Cutlets with Greek Salad and Yogurt Dill Dressing

This vibrant dish brings together juicy, seared chicken cutlets seasoned with garlic and oregano, served atop a refreshing Greek salad. The combination of crisp mixed greens, cool cucumber, sweet grape tomatoes and briny feta is tossed in a creamy yogurt-dill dressing that ties everything together.

Toasted sliced almonds add a delightful crunch, making this a satisfying meal that’s both light and flavorful. Perfect for a quick dinner that feels special any night of the week.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat chicken cutlets dry with paper towels. Season both sides with half the garlic powder, half the oregano, salt and pepper. Heat a drizzle of cooking oil in a medium pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side.
2. While chicken cooks, wash and dry produce. Pick and finely chop dill fronds. Trim and halve cucumber lengthwise, then thinly slice crosswise into half-moons. Halve grape tomatoes.
3. In a large bowl, whisk together Greek vinaigrette, yogurt, a drizzle of olive oil and as much chopped dill as you like. Add cucumber, tomatoes, mixed greens and feta cheese. Toss to combine. Taste and season with salt and pepper.
4. Slice chicken crosswise. Divide salad between plates. Top with sliced chicken and sprinkle with sliced almonds. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute chicken cutlets with turkey cutlets, pork tenderloin medallions or even firm tofu. Adjust cooking time as needed.

How do I store leftovers?

Store the chicken and salad separately in airtight containers in the refrigerator for up to 2 days. Add almonds just before serving to keep them crunchy.

Can I make the dressing ahead of time?

Absolutely. Whisk together the vinaigrette, yogurt, olive oil and dill up to a day in advance. Refrigerate and stir before using.