Greek Chicken Chop Salad with Pink Beets & Feta

This Greek salad is inspired by the classic chop, but even before peak tomato season, you can still enjoy a pop of color. To round it out, serve with warm pita bread and hummus.

What You Get

Lemon-garlic marinated chicken breast  

Romaine lettuce

Marinated Chioggia beets (see note below)

Kalamata olives

Red wine vinaigrette

Feta cheese

What You’ll Need

Salt and freshly ground pepper

Olive oil

Makes 3 servings

Active Time: 15 minutes 

Total Time: 25 minutes 

Step 1

Preheat the oven to 400°F. 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 2

Meanwhile, slice the romaine. Cut the beets into bite-size pieces. Drain and roughly chop the olives.

Step 3

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

Step 4

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.

Note: Due to seasonal availability, you may receive another variety of beets.