Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Entrees

    Walnut Coated Chicken with Salad

    Chicken
    Feta
    Greek
    Hello Fresh
    Salad
    ​

    2 servings

    servings

    30 minutes

    active time

    35 minutes

    total time
    Start Cooking

    Ingredients

    ½ ounce Walnuts

    ½ cup Panko Breadcrumbs

    1 teaspoon Dried Oregano

    1 ½ ounce Greek Vinaigrette

    2 tablespoon Mayonnaise

    10 ounce Chicken Cutlets

    2 unit Scallions

    1 unit Roma Tomato

    1 unit Persian Cucumber

    2 ounce Mixed Greens

    ½ cup Feta Cheese

    1 teaspoon Cooking Oil

    2 tablespoon Butter

    Salt

    Pepper

    Directions

    • Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Place 2 TBSP butter (3 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30 seconds. Let cool slightly. • While butter cools, finely chop walnuts or crush in their bag with a heavy-bottomed pan or rolling pin. • Add walnuts, panko, half the oregano (all for 4), ¼ tsp salt (½ tsp for 4), and pepper to bowl with melted butter. Stir to combine.

    • In a small bowl, combine Greek vinaigrette and mayonnaise. Reserve 1 TBSP dressing (2 TBSP for 4 servings) for serving.

    • Pat chicken* dry with paper towels; season all over with salt and pepper. Place on a lightly oiled baking sheet. • Drizzle tops of chicken with a thin layer of dressing (you’ll use the rest in step 5); evenly spread. Mound with walnut coating, pressing firmly to adhere (no need to coat the undersides). • Roast on middle rack until crust is golden brown and chicken is cooked through, 15-20 minutes. Set aside to rest.

    • Meanwhile, dice tomato into ¾-inch pieces; season with salt and pepper. Trim and halve cucumber lengthwise; slice crosswise into ¾-inch-thick half- moons. Trim and thinly slice scallions; reserve 1 TBSP scallion greens (2 TBSP for 4 servings) for serving.

    • In a large bowl, toss mixed greens with as much remaining dressing as you like until evenly coated. Add tomato, cucumber, and remaining scallions; toss to combine.

    • Divide chicken and salad between plates. Drizzle reserved dressing over chicken and garnish with reserved scallion greens. Crumble feta over salad and serve.

    Nutrition

    Serving Size

    -

    Calories

    700 kcal

    Total Fat

    52 g

    Saturated Fat

    17 g

    Unsaturated Fat

    -

    Trans Fat

    -

    Cholesterol

    175 mg

    Sodium

    990 mg

    Total Carbohydrate

    20 g

    Dietary Fiber

    3 g

    Total Sugars

    6 g

    Protein

    38 g

    2 servings

    servings

    30 minutes

    active time

    35 minutes

    total time
    Start Cooking

    Ready to start cooking?

    Collect, customize, and share recipes with Umami. For iOS and Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Terms • Privacy • FAQ

    • Make primary photo
    • Delete photo

    Ingredients

    ½ ounce Walnuts

    ½ cup Panko Breadcrumbs

    1 teaspoon Dried Oregano

    1 ½ ounce Greek Vinaigrette

    2 tablespoon Mayonnaise

    10 ounce Chicken Cutlets

    2 unit Scallions

    1 unit Roma Tomato

    1 unit Persian Cucumber

    2 ounce Mixed Greens

    ½ cup Feta Cheese

    1 teaspoon Cooking Oil

    2 tablespoon Butter

    Salt

    Pepper

    Directions

    1

    • Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Place 2 TBSP butter (3 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30 seconds. Let cool slightly. • While butter cools, finely chop walnuts or crush in their bag with a heavy-bottomed pan or rolling pin. • Add walnuts, panko, half the oregano (all for 4), ¼ tsp salt (½ tsp for 4), and pepper to bowl with melted butter. Stir to combine.

    2

    • In a small bowl, combine Greek vinaigrette and mayonnaise. Reserve 1 TBSP dressing (2 TBSP for 4 servings) for serving.

    3

    • Pat chicken* dry with paper towels; season all over with salt and pepper. Place on a lightly oiled baking sheet. • Drizzle tops of chicken with a thin layer of dressing (you’ll use the rest in step 5); evenly spread. Mound with walnut coating, pressing firmly to adhere (no need to coat the undersides). • Roast on middle rack until crust is golden brown and chicken is cooked through, 15-20 minutes. Set aside to rest.

    4

    • Meanwhile, dice tomato into ¾-inch pieces; season with salt and pepper. Trim and halve cucumber lengthwise; slice crosswise into ¾-inch-thick half- moons. Trim and thinly slice scallions; reserve 1 TBSP scallion greens (2 TBSP for 4 servings) for serving.

    5

    • In a large bowl, toss mixed greens with as much remaining dressing as you like until evenly coated. Add tomato, cucumber, and remaining scallions; toss to combine.

    6

    • Divide chicken and salad between plates. Drizzle reserved dressing over chicken and garnish with reserved scallion greens. Crumble feta over salad and serve.