A Greek Salad with Chicken Recipe at MyDish

A Greek Salad with Chicken

3 stars based on 1 reviews Rate this Recipe

Method

  • Whisk the vinegar, oil, thyme or oregano, garlic, salt, and pepper in a large bowl.
  • Add the lettuce, chicken, tomatoes, cucumber, onion, olives, and feta and toss to coat and serve at once.

  • If you don’t have cooked chicken, poach 1-pound of boneless, skinless chicken breasts for this recipe.
  • Place the chicken breasts in a medium saucepan, add chicken stock to cover and bring to a boil, cover and reduce the heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes

  • Serve and Enjoy!

    • Tips

    • Take advantage of that leftover chicken, or even buy spit-roasted chicken, or why not speedily poach a couple of boneless, skinless chicken breasts at the same time as you prepare the rest of the salad.

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    Ingredients

    • YOU WILL NEED
    • 2 ½ cups chopped cooked chicken (about 12 ounces)
    • 6 cups chopped Cos (romaine) lettuce or use a good mix of salad leaves
    • 2 medium size tomatoes, peeled and 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
    • 1/3 cup red wine vinegar
    • 2 tablespoons extra virgin olive oil
    • 2 tablespoons chopped fresh thyme, (you could use fresh oregano)
    • 1 teaspoon garlic. minced
    • ¼ teaspoon sea salt
    • ¼ teaspoon Freshly ground black pepper

    By Views 1812  Added Mon Jul 5 2010


    This quick and easy salad is perfect for those sweltering summer nights when the last thing you want to do is turn on your oven.

     

    Leftover chicken turns this Greek inspired salad into a bountiful main course, use your imagination and substitute the vegetables, we use with other fresh vegetables, such as broccoli or sweet peppers, for or as well as the tomatoes or cucumber. W Read More

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