Food Recipes Greek Salad with Chicken, Feta “Croutons” and Tahini Dressing 5.0 (1) 1 Review Come for the savory feta croutons, stay for the juicy, herby chicken. By Julia Levy Julia Levy Julia Levy has been testing and developing recipes for over eight years. She has worked in the culinary arts since 2009 as a humble line cook and intern. In her 12-plus years in the food industry, she has held various positions such as prep cook, food runner, and test kitchen assistant. She began her recipe-developing career at Oxmoor House and currently creates recipes for Real Simple, among many others. Highlights: * Received her Bachelor's of Science in Culinary Nutrition from Johnson & Wales University * Received an Associate of Occupational Studies, Culinary Arts from The Culinary Institute of America * Published at Southern Living, HuffPost, New York Daily News, Health, Cooking Light, and more Real Simple's Editorial Guidelines Published on May 31, 2024 Rate PRINT Share Close Photo: Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Claire Spollen Prep Time: 25 mins Total Time: 50 mins Servings: 4 Sometimes all it takes to get out of a salad rut is one simple salad with one delicious hack. Case in point: feta croutons. Cubes of feta turn delightfully soft and crisp around the edges under the broiler, and because feta doesn’t melt when baked, it makes for perfect salad croutons. In this Greek chicken salad recipe, a Greek-seasoning marinade with a dash of red wine vinegar infuses chicken cutlets with lots of flavor and keeps the meat juicy. A tahini-honey dressing coats lettuce, tomato, and cucumber and is the ultimate sidekick to the salty feta. And just like that, you’re excited about salads again. Skip the feta cheese sold in tubs and fully submerged in brine, and opt for the feta that is packaged instead. You’ll still need to pat it dry to get rid of excess moisture but it won’t have retained nearly as much as the other. Ingredients 6 Tbsp. extra-virgin olive oil, plus more for brushing 3 Tbsp. red wine vinegar 3 tsp. Greek seasoning (or 2 tsp. dried Italian seasoning and 1 tsp. kosher salt), divided 4 4-to-5-oz. chicken breast cutlets 2 Tbsp. tahini 1 Tbsp. honey 1 8-oz. block feta cheese, drained, patted dry, and cut into 3/4-in. cubes (about 2 cups) 6 cups chopped romaine lettuce (from 1 head romaine) 1 1/2 cups thinly sliced Persian cucumbers (from 3 cucumbers) 1 cup halved cherry tomatoes (from 1 pt. tomatoes) Directions Preheat broiler with oven rack about 8 inches from heat. Whisk oil, vinegar, and 2 1/2 teaspoons Greek seasoning in a large bowl. Transfer 1/4 cup oil mixture to a small bowl. Add chicken to large bowl with oil mixture and toss to coat. Let standat room temperature for 20 minutes. Meanwhile, whisk tahini, 2 tablespoons water, and honey into oil mixture in small bowl. Place marinated chicken on a large rimmed baking sheet lined with aluminum foil; discard marinade. Sprinkle with remaining 1/2 teaspoon Greek seasoning. Arrange feta cubes around chicken and brush with oil. Broil until feta is browned and chicken is cooked through, 10 to 13 minutes. Let stand for 5 minutes. Slice chicken into 1/4-inch-thick slices. Toss together lettuce, cucumbers, tomatoes, and 1/4 cup tahini dressing in a large bowl. Serve salad topped with chicken and feta and drizzled with remaining dressing. Make-Ahead: Make the dressing up to a week ahead of time, and refrigerate it in an airtight container for up to a week. Refrigerate undressed salad vegetables in an airtight container for up to 2 days. The chicken can be marinated for up to 8 hours. Rate It Print