Chopped Greek Salad with Chicken

Chicken turns this Greek-inspired salad into a substantial main course. Feel free to substitute other chopped fresh vegetables, such as broccoli or bell peppers, for the tomatoes or cucumber. Use leftover chicken, store-roasted chicken or quickly poach a couple boneless, skinless chicken breasts while you prepare the rest of the salad. Serve with pita bread and hummus.................2 weight watcher points per serving
Photo by Gary M.
Adapted from allrecipes.com

PREP TIME

25

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

PREP TIME

25

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

Adapted from allrecipes.com

Ingredients

  • 1/3

    cup red-wine vinegar

  • 2

    tablespoons extra-virgin olive oil

  • 1

    tablespoon chopped fresh dill, or oregano or 1 teaspoon dried

  • 1

    teaspoon garlic powder

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon freshly ground pepper

  • 6

    cups chopped romaine lettuce

  • 2 1/2

    cups chopped cooked chicken, (about 12 ounces; see Tip)

  • 2

    medium tomatoes, chopped

  • 1

    medium cucumber, peeled, seeded and chopped

  • 1/2

    cup finely chopped red onion

  • 1/2

    cup sliced ripe black olives or Kalamata Olives

  • 1/2

    cup crumbled feta cheese

Directions

Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives and feta; toss to coat. Tips & Notes Tip: If you don't have cooked chicken, poach 1 pound chicken breasts for this recipe. Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.

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