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.
Ingredients
- ⅓ cup red-wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh dillor oregano or 1 teaspoon dried
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 6 cups chopped romaine lettuce
- 2 ½ cups chopped cooked chicken(about 12 ounces)
- 2 medium tomatoes, chopped
- 1 medium cucumber, peeled, seeded and chopped
- ½ cup finely chopped red onion
- ½ cup sliced ripe black olives
- ½ 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.
Tips
MAKE AHEAD TIPS
- To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. (1 pound raw boneless, skinless chicken breasts = about 2 ½ cups chopped or shredded cooked chicken)