06/27/2018
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
1/4 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 onion½ cup sliced ripe black olives
1/2 cup crumbled feta cheese
Preparation
Active 25 m | Ready In 25 m
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.
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.
Nutrition information
Serving size: about 3 cups; recipes makes 4 servings
Per serving: 343 calories; 18 g fat(5 g sat); 3 g fiber; 11 g carbohydrates; 31 g protein; 126 mcg folate; 89 mg cholesterol; 5 g sugars; 0 g added sugars; 6,798 IU vitamin A; 14 mg vitamin C; 148 mg calcium; 2 mg iron; 581 mg sodium; 659 mg potassium
Nutrition Bonus: Vitamin A (136% daily value), Folate (32% dv), Vitamin C (23% dv)
Carbohydrate Servings: 1/2
Exchanges: 2 vegetable, 3 1/2 lean meat, 2 fat