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.

Prep/Cook Time: 25 Minutes, Servings: 4

Ingredients

⅓ 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
¼ teaspoon salt
¼ teaspoon freshly ground pepper
6 cups chopped romaine lettuce
2½ cups chopped cooked chicken (about 12 ounces)
2 medium tomatoes, chopped
1 medium cucumber, peeled, seeded and chopped
½ cup finely chopped red onion
½ cup sliced ripe black olives
½ cup crumbled feta cheese

Directions

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.

Nutritional Information

Per Serving: 343 Calories, Total Fat: 18 g, Saturated Fat: 5 g, Cholesterol: 89 mg, Carbohydrates: 11 g, Fiber: 3 g, Total Sugars: 5 g, Added Sugars: 0 g, Protein: 31 g, Sodium: 619 mg, Potassium: 659 mg, Folate: 126 mcg, Calcium: 148 mg

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