Good Eggs Meal Kits
Greek Salad with Cucumbers, Tomatoes & Seared Chicken
Product Details
Peak-season tomatoes and cucumbers are already bursting with sunny flavor. Toss them in the classic salad with a bright vinaigrette and fresh oregano, and pile on slices of chicken breast for protein.
Makes 3 servings
20 minutes active
30 minutes total
Notes: The chicken breasts may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
Contains: milk.
What You Get
Cucumbers
Tomatoes
Red onion
Kalamata olives
Oregano (see note below)
Red wine vinaigrette
Crumbled feta cheese
Chicken breast (see note below)
What You'll Need
Salt and freshly ground pepper
Olive oil
Step 1
Preheat the oven to 450°F. Cut the cucumbers in half lengthwise and slice into bite-size pieces. Cut the tomatoes into wedges. Thinly slice half of the red onion, reserving the rest for another use. Roughly chop the olives. Pick the leaves from 1 or 2 stems of oregano and toss the stems. Remove the chicken from the packaging, pat dry with paper towels, and season with salt and pepper on both sides.
Step 2
In a bowl, combine the cucumbers, tomatoes, red onion, and olives. Drizzle with ⅓ cup of the vinaigrette, season with salt and pepper, and toss to coat. Set aside and let the flavors combine.
Step 3
In a large cast-iron skillet or ovenproof sauté pan over medium-high heat, warm 1 tablespoon vegetable oil. Add the chicken and sear until golden, about 3 minutes. Flip the chicken and transfer the pan to the oven and roast until the chicken is golden and no longer pink at the center, 12 to 15 minutes. Transfer the chicken to a cutting board to rest, 5 minutes. Slice across the grain.
Step 4
Arrange the salad on plates and top with slices of chicken. Sprinkle with the feta and scatter with the oregano. Grind with pepper and serve.
