Chicken Greek Salad
Recipe by Kirsten Kubert of Comfortably Domestic
- Prep time 20 minutes
- Servings 4
Ingredients
For the Greek Dressing
- 1/2 cup light olive oil
- 1/4 cup pickled beet juice, from the jar of pickled beets used in the salad
- 2 tablespoons freshly squeezed lemon juice
- 1 clove garlic, peeled and minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1/4 cup cheese, crumbled cow’s milk Feta
For the Salad
- 1 large Romaine lettuce heart, rinsed and chopped
- 1 small tomato, cut into wedges
- 1 cup thinly sliced seedless cucumber
- 1/2 cup pickled beet slices, drained with juice reserved
- 1/2 cup marinated Greek olives, pitted
- 1/4 cup shaved red onion
- 1 pound grilled, seasoned chicken breast, thinly sliced
- 1/2 cup cheese, crumbled cow’s milk Feta – divided
Instructions
- Place the dressing ingredients into a jar with tight fitting lid. Securely affix the lid and vigorously shake the jar to emulsify the dressing. Set the dressing aside while preparing the salad.
- Add lettuce to a large salad serving dish. Add the tomato wedges, cucumber slices, beets, olives, red onion, arranging as desired. Top with the chicken slices. Scatter Feta cheese over the chicken.
- Shake the dressing again, and then drizzle salads with the dressing just prior to serving, or serve on the side.
Nutritional Information
- Serving size: 1 salad
- Calories: 530
- Carbohydrate: 13g (4%)
- Protein: 27g (54%)
- Total Fat: 42g (65%)
- Saturated Fat: 11g (55%)
- Trans Fat: 0g
- Cholesterol: 105mg (35%)
- Sodium: 790mg (33%)
- Dietary Fiber: 4g (16%)
- Calcium: 20%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
