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January 18, 2015 / mirostudios

Chopped Greek Salad with Chicken for Two

Have a warm-weather supper on the table quickly with this Greek-inspired chicken salad. 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.

Makes: 2 servings, about 3 cups each

Active Time: 25 minutes

Total Time: 25 minutes

INGREDIENTS

  • 2 1/2 tablespoons red-wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons chopped fresh dill, or oregano or 1/2 teaspoon dried
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 3 cups chopped romaine lettuce
  • 1 1/4 cups chopped cooked chicken, (about 6 ounces; see Tip)
  • 1 medium tomato, chopped
  • 1/2 medium cucumber, peeled, seeded and chopped
  • 1/4 cup finely chopped red onion
  • 1/4 cup sliced ripe black olives
  • 1/4 cup crumbled feta cheese

PREPARATION

  1. Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomato, cucumber, onion, olives and feta; toss to coat.

TIPS & NOTES

  • Tip: If you don’t have cooked chicken, poach 8 ounces chicken breast for this recipe. Place boneless, skinless chicken breast 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.
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