Lunch
Chopped Greek Salad with Chicken
Crisp romaine mingles with juicy tomatoes, cool cucumber, sharp red onion, and briny olives, all glistening under a bright red-wine vinaigrette scented with dill. Tender chunks of chicken rest on top, delivering satisfying bites that balance tangy, fresh, and savory flavors in every forkful.
- Total
- 20 min
- Prep
- 20 min
- Serves
- 4
Nutrition per Serving
- Calories
- 343
- Protein
- 31g
- Carbs
- 11g
- Fat
- 19g
- Fiber
- 3g
- Sugar
- 5g
- Sodium
- 581mg
Ingredients
- 1/3 cup red-wine vinegar
- 2 tbsp extra-virgin olive oil
- 1 tbsp chopped fresh dill, or oregano or 1 teaspoon dried
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 6 cup chopped romaine lettuce
- 2 1/2 cup 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
- 1/2 cup crumbled feta cheese
Instructions
- 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.