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.

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Used by permission. (c) Eating Well, Inc.

Ingredients

1/3 cup red-wine vinegar		2 1/2 cups chopped cooked chicken, (about 12 ounces; see Tip)
2 tablespoons extra-virgin olive oil		2 medium tomatoes, chopped
1 tablespoon chopped fresh dill, or oregano or 1 teaspoon dried		1 medium cucumber, peeled, seeded and chopped
1 teaspoon garlic powder		1/2 cup finely chopped red onion
1/4 teaspoon salt		1/2 cup sliced ripe black olives
1/4 teaspoon freshly ground pepper		1/2 cup crumbled feta cheese
6 cups chopped romaine lettuce

directions

Prep: 25 min Total: 30 min (Quick)

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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.

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.

nutritional information

Calories: 343		Fiber: 3 g
Fat: 18 g		Saturated Fat: 5 g
Carbohydrates: 11 g		Protein: 31 g
Sodium: 618 mg		Monounsaturated Fat: 7 g
Exchanges: 2 vegetable, 3 1/2 lean meat, 2 fat		Cholesterol: 89 g
Carbohydrate Servings: 1		Potassium: 656 mg
Nutrition Bonus: Vitamin A (140% daily value), Vitamin C (45% dv), Folate (31% dv), Potassium (19% dv), Calcium (15% dv).

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