Greek Chopped Salad with Chicken

Servings: 4

Ingredients:

½ 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 or 1 tablespoon fresh minced garlic
¼ teaspoon salt
¼ teaspoon freshly ground pepper
6 cups chopped romaine lettuce or other lettuce
2 ½ 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:

  1. Whisk vinegar, oil, dill (or oregano), garlic or garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives and feta; toss to coat.
  2. Tip: If you don’t have cooked chicken, you can poach or roast 1 pound of boneless 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.

 
Recipe courtesy of Maryland WIC Cookbook

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Recipe Category

30 minutes or less, One pan meals, World Cuisine

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Greek Chopped Salad with Chicken

Servings: 4

Ingredients:

½ 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 or 1 tablespoon fresh minced garlic
¼ teaspoon salt
¼ teaspoon freshly ground pepper
6 cups chopped romaine lettuce or other lettuce
2 ½ 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:

  1. Whisk vinegar, oil, dill (or oregano), garlic or garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives and feta; toss to coat.
  2. Tip: If you don’t have cooked chicken, you can poach or roast 1 pound of boneless 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.

 
Recipe courtesy of Maryland WIC Cookbook

Nutrition Facts

4 serving per container

Serving size 1 cup

Amount Per Serving
Calories 290
% Daily Value*
Total Fat 16g 21%
Saturated Fat 4.5g 23%
Trans Fat 0g
Cholesterol 80mg 27%
Sodium 490mg 21%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 11%
Total Sugars 5g
Includes 0g Added Sugars 0%
Protein 24g
Vitamin D 0mcg 0%
Calcium 146mg 10%
Iron 2mg 10%
Potassium 777mg 15%

The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.