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.

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Servings: 4 servings

Preparation time: 25 minutes
Total time: 25 minutes

Ingredients:

• 1/3 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 
• 1/4 teaspoon salt 
• 1/4 teaspoon freshly ground pepper 
• 6 cups chopped romaine lettuce 
• 2 1/2 cups chopped cooked chicken
• 2  medium tomatoes, chopped
• medium cucumber, peeled, seeded and chopped
• 1/2 cup finely chopped red onion 
• 1/2 cup sliced ripe black olives 
• 1/2 cup crumbled feta cheese 

Preparations:

1. 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.

Nutrition:

Per serving  

Calories: 343; Carbohydrates: 11g; Fat: 18g; Saturated Fat: 5g; Monounsaturated Fat: 7g; Protein: 31g; Cholesterol: 89mg; Dietary Fiber: 3g; Sodium: 619mg.

Tips & Notes: If you don’t have cooked chicken, poach 1 pound of 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.