Greek Chopped Chicken Salad with Beets & Feta Kit

What You Get

Lemon-garlic marinated chicken breast

Romaine lettuce

Marinated beets

Kalamata olives

Red wine vinaigrette

Feta cheese

What You'll Need

Salt and freshly ground pepper

Olive oil

Step 1

Preheat the oven to 400°F.

Step 2

Remove the chicken from the marinade, and season on both sides with salt. In an ovenproof frying pan over medium heat, warm 1 tablespoon olive oil. Add the chicken and cook until golden on the first side, 5 minutes. Flip the chicken, transfer the pan to the oven, and bake until no longer pink at the center, 10 minutes. Let the chicken rest for at least 5 minutes before slicing across the grain.

Step 3

Meanwhile, trim away the base and slice the romaine. Rinse to remove any grit and pat dry. Cut the beets into bite-size pieces. Drain and roughly chop the olives.

Step 4

In a large bowl, combine the romaine, beets, and olives. Season with a pinch of salt, drizzle with ⅓ cup of the vinaigrette, and toss to coat. Season to taste with more dressing or salt.

Step 5

Heap the salad on plates, place the chicken on top or on the side, and crumble some of the feta over. Grind with pepper and serve.