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Chopped Greek Salad with Chicken

Source of Recipe

.
SAL: Chopped Greek Salad with Chicken

Eatingwell.com
EatingWell: July/August 2009
37 reviews rate this recipe 4.3 of 5 stars.
Makes: 4 servings, about 3 cups each
Active Time: 25 minutes - Total Time: 25 minutes

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:
• 1/3 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
• 1/8 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 onion
• 1/2 cup sliced ripe black olives
• 1/2 cup crumbled feta cheese

Preparation:
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.

Tips & 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.

Per serving: 343 calories; 18 g fat (5 g sat, 7 g mono); 89 mg cholesterol; 11 g carbohydrates; 31 g protein; 3 g fiber; 547 mg sodium; 659 mg potassium. ++++ Carbohydrate Servings: 1 ++++ Exchanges: 2 vegetable, 3 1/2 lean meat, 2 fat