Chopped Greek Salad with Chicken
A lot of the recipes on this blog are here because I don’t want to lose them. I want to be able to make them again. Chopped Greed Salad with Chicken is one of those recipes. I’ve made it twice in the last month. It’s not knock-your-socks-off amazing, but it’s a tasty way to use leftover roast chicken. It’s especially good for a warm summer evening. If it’s too hot to cook, you can pick up the ingredients and a rotisserie chicken at the supermarket for an easy no-heat dinner.
The original recipe is from Eating Well magazine. Although tomatoes and cucumbers are classic ingredients in a Greek salad, the folks at Eating Well suggest substituting other vegetables you like. They mention broccoli and bell peppers. I think cauliflower and fresh corn kernels would be good, too.
Chopped Greek Salad with Chicken is a terrific light dinner on its own. Keeping with the Greek theme, warmed pita bread and hummus would go well with the salad.
Chopped Greed Salad with Chicken
(Adapted from an Eating Well recipe.)
Serves 4 (Halve the ingredients for 2 servings.)
1/3 cup red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon chopped fresh dill or oregano, or 1 teaspoon dried (I used dried oregano)
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon freshly ground pepper
6 cups romaine lettuce, torn into bite-sized pieces
2½ cups chopped cooked chicken (about 12 ounces)
2 medium tomatoes, seeded and chopped (or a cup or so of grape tomatoes, sliced in half)
1 medium cucumber, peeled, seeded, and chopped
½ cup finely chopped red onion
½ cup sliced kalamata olives
½ cup crumbled feta cheese
1. Whisk the vinegar, olive oil, dill or oregano, garlic powder, salt and pepper together in a large bowl.
2. Add all of the salad ingredients to the bowl. Toss well until the dressing is evenly distributed and serve.
Talk about easy!