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Chopped Greek Salad with Chicken




Source of Recipe


Gal


Recipe Introduction


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



List of Ingredients




Chopped Greek Salad with Chicken


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 -- choppe
1 tablespoon chopped fresh dill -- or oregano or
1 teaspoon dried dill -- or oregano
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


Recipe




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.