30-Minute Greek Chicken Salad
A vibrant Mediterranean-inspired salad featuring tender seasoned chicken cutlets, crisp vegetables, and tangy feta cheese tossed in a red wine vinaigrette with Tuscan heat spice. The tomatoes and shallots marinate in the dressing to develop deeper flavors while the chicken cooks. Perfect for a satisfying lunch or light dinner, this protein-packed salad combines fresh cucumbers, baby lettuce, and aromatic spices for a balanced meal that captures the essence of Greek cuisine with a modern twist.
Ingredients
- 1 unit Tomato
- 1 unit Shallot
- 1 unit Cucumber
- 1 tablespoon Tuscan Heat SpiceItalian seasoning + red pepper flakes1 tablespoon Italian + 1/4 teaspoon red pepperspice blend
Creates similar herbal heat profile
- 1 unit Baby Lettuce
- 5 teaspoon Red Wine Vinegar
- 2 teaspoon Dijon Mustard
- 1 ½ ounce Greek Vinaigrette
- 10 ounce Chicken CutletsTurkey cutlets1:1poultry
Similar cooking time and texture
- ½ cup Feta Cheese
- 2 tablespoon Olive Oil
- 1 teaspoon Cooking Oil
- 1 teaspoon Sugar
- Salt
- Pepper
Instructions
- 1
Wash and dry all produce
- 2
Dice tomato into 1/2-inch pieces
- 3
Halve, peel, and very thinly slice shallot
- 4
Trim and halve cucumber lengthwise, then slice crosswise into 1/4-inch-thick half-moons
- 5
Trim and discard root end from lettuce, then chop leaves into bite-size pieces
- 6
Whisk together vinegar, mustard, Greek vinaigrette, 1/4 teaspoon Tuscan Heat Spice, 2 tablespoons olive oil, and 1 teaspoon sugar in a medium bowl
- 7
Season dressing with salt and pepper
- 8
Add tomato and desired amount of shallot to bowl with dressing and toss to combine
- 9
Set aside to marinate
- 10
Pat chicken dry with paper towels
- 11
Season chicken all over with remaining Tuscan Heat Spice, salt, and pepper
- 12
Heat a drizzle of cooking oil in a large pan over medium-high heat
- 13
Add chicken and cook until browned and cooked through, 3-5 minutes per side
- 14
Transfer chicken to a cutting board to rest
- 15
Dice chicken into 1-inch pieces
- 16
Add chicken, cucumber, and lettuce to bowl with tomato and shallot
- 17
Toss to combine
- 18
Divide salad between plates
- 19
Drizzle with any remaining dressing from bowl
- 20
Top with feta and serve
Tips
Marinate the tomatoes and shallots for at least 10 minutes while preparing other ingredients to enhance flavor absorption
Let chicken rest for a few minutes after cooking to retain juices when dicing
Use a meat thermometer to ensure chicken reaches 165 degrees internal temperature for food safety
Good to Know
Refrigerate for up to 2 days in airtight container
Marinate vegetables up to 4 hours ahead, cook chicken day of serving
Serve immediately at room temperature or chilled
Common Mistakes
Pat chicken completely dry to avoid oil splatter and ensure proper browning
Don't overcook chicken cutlets as they can become tough and dry
Add lettuce just before serving to prevent wilting from the dressing
Substitutions
Dairy-Free Swaps
General Alternatives
Similar cooking time and texture
Creates similar herbal heat profile
FAQ
Can I use pre-cooked chicken for this salad?
Yes, use rotisserie chicken or leftover cooked chicken. Skip the cooking steps and simply dice the chicken, then add to the salad. This saves about 10 minutes of prep time.
What if I don't have Tuscan Heat Spice?
Combine 1 tablespoon Italian seasoning with 1/4 teaspoon red pepper flakes for a similar herbal and spicy flavor profile. Oregano and garlic powder also work well.
How long will this salad keep in the refrigerator?
The salad keeps for up to 2 days refrigerated. Store in an airtight container, but note that the lettuce may wilt slightly over time for best texture.