Chopped Greek Salad with Cucumbers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. *Eating Well 500 Cal Dinner* 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 iceberg 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 |
1/2 cup crumbled feta cheese |
Directions:
1. 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.
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