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Greek Chicken Salad




Source of Recipe


the internet


List of Ingredients




8 ounces boneless, skinless chicken breasts, to make about 2 cups chopped, cooked chicken
1 jar (6 ounces) marinated artichoke hearts
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon (freshly ground) black pepper
1 pint cherry tomatoes
1/2 cup kalamata olives, pitted and coarsely chopped
2 bags (6 ounces each) washed baby spinach
4 ounces feta cheese, crumbled (about 1 cup)

Recipe



Microwave chicken breast, or cook in 1 inch of simmering water until just cooked through. Set aside to cool. When cool enough to handle, shred or chop into 1/2-inch pieces and place in a medium bowl.

Drain artichoke hearts, combining the marinade with shredded chicken. Drizzle with olive oil and sprinkle with salt and pepper.

Halve cherry tomatoes; add them to the chicken. Add olives. Coarsely chop artichoke hearts; add them. If spinach leaves are large, remove tough stems. Divide spinach among 4 plates. Top with chicken salad mixture. Sprinkle with feta cheese. Serve with toasted French bread that has been buttered or brushed with olive oil before toasting.

Makes 4 servings.