Chopped Greek Salad with Chicken

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.

From EatingWell: July/August 2009
Yield: 4 servings, about 3 cups each
Active Time: 25
Total Time: 25

Ingredients

  1. 1/3 cup red-wine vinegar
  2. 2 tablespoons extra-virgin olive oil
  3. 1 tablespoon chopped fresh dill, or oregano or 1 teaspoon dried
  4. 1 teaspoon garlic powder
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon freshly ground pepper
  7. 6 cups chopped romaine lettuce
  8. 2 1/2 cups chopped cooked chicken, (about 12 ounces; see Tip)
  9. 2 medium tomatoes, chopped
  10. 1 medium cucumber, peeled, seeded and chopped
  11. 1/2 cup finely chopped red onion
  12. 1/2 cup sliced ripe black olives
  13. 1/2 cup crumbled feta cheese

Preparation

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.

Tips & Notes

  • 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.

Nutrition

Nutrition Per Serving: 343 calories; 18 g fat (5 g sat, 7 g mono); 89 mg cholesterol; 11 g carbohydrates; 31 g protein; 3 g fiber; 619 mg sodium; 659 mg potassium.

Nutrition Bonus: Vitamin A (140% daily value), Vitamin C (45% dv), Folate (31% dv), Potassium (19% dv), Calcium (15% dv).

1 Carbohydrate Serving

Exchanges: 2 vegetable, 3 1/2 lean meat, 2 fat