top of page
< Back

Greek Salad with Fries

Our Greek Salad with Fries is a fresh and flavorful meal featuring crisp romaine, juicy tomatoes, red onion, and seasoned chicken, all tossed in a tangy red wine vinegar dressing and topped with crumbled feta. Served with crispy oven-baked fries on the side, this dish combines the best of Greek flavors with a satisfying, hearty twist.

45 min

Prep Time

45 min

Total Time

45 min

Servings

4

Ingredients

Pantry

  • 2 tbs Red Wine Vinegar

  • 1 tbs Greek Spice Blend

  • 4 Russet Potatoes

  • ¼ Red Onion

  • 2 Tomatoes

Fridge and Freezer

  • 1 head Romaine

  • 1 lb Chicken tenders, thawed

  • 1 4-oz container Feta (optional)

Directions

  1. Wash hands with soap and water. Wash and dry produce. Chop ¼ of a red onion, then wrap and reserve the remaining onion in the fridge for later use.

  2. Preheat the oven to 450 and grease a baking sheet. Cut the potatoes into fries, about ¼” thick, spread on a greased baking sheet and season with salt and pepper. Roast in the oven until browned and crispy on the outside, and cooked through, about 20-30 minutes.

  3. Meanwhile, heat a little oil in a large skillet over medium high heat. Add the chicken, sprinkle with the spice blend, and cook until browned.

  4. In a small bowl, combine ¼ cup olive oil, the red wine vinegar, and salt and pepper. Chop the romaine and tomatoes and toss, along with red onion, in a large bowl. Pour the dressing over the salad, tossing to coat. Sprinkle with feta, if desired.

  5. Serve salad topped with chicken with fries on the side. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.

*Omit feta to make this recipe dairy-free.

<ul><li>*The USDA recommends cooking chicken to an internal temperature of 165 degrees.</li></ul>

bottom of page