Herbed Chicken Cutlets with Greek Salad and Yogurt Dill Dressing

This vibrant dish brings together juicy, garlic-oregano chicken cutlets and a crisp Greek salad tossed in a creamy yogurt dill dressing. It’s a perfect balance of protein, fresh vegetables and tangy flavors that comes together in just 20 minutes.

Topped with briny feta and crunchy sliced almonds, this meal is as satisfying as it is colorful. Ideal for busy weeknights when you want something healthy and delicious without spending hours in the kitchen.

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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

24 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

1 teaspoon (tsp) 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

Instructions

1. Pat chicken cutlets dry with paper towels. Season both sides with half the garlic powder, half the oregano, salt and pepper. (For 4 servings, use all the garlic powder and oregano.)
2. 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.
3. While chicken cooks, wash and dry produce. Finely chop dill fronds. Trim and halve cucumber lengthwise, then slice crosswise into half-moons. Halve grape tomatoes.
4. In a large bowl, whisk together Greek vinaigrette, yogurt, olive oil and as much dill as you like. Add cucumber, tomatoes, mixed greens and feta; toss to combine. Season with salt and pepper to taste.
5. Slice chicken crosswise. Divide salad among plates. Top with sliced chicken and sprinkle with almonds. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

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

How can I make this dairy-free?

Omit the feta cheese and use a dairy-free yogurt alternative. The dressing will still be creamy and flavorful.

Can I prepare the salad ahead of time?

You can chop the vegetables and make the dressing in advance, but toss the salad just before serving to keep the greens crisp.