Chopped Greek Salad With Chicken

October 10, 2013  |  

Greek salad with chicken is a healthy choice for those watching their weight but want plenty of flavor. You won’t be stuffed but you’ll definitely be satisfied.

Salads are a good choice for moms on the go…be sure to visit your local farmer’s market and shop away.


1/3 cup(s) red-wine vinegar
2 tablespoon(s) extra-virgin olive oil
1 tablespoon(s) chopped fresh dill or oregano or 1 teaspoon dried
1 teaspoon(s) garlic powder
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
6 cup(s) chopped romaine lettuce
2 1/2 cup(s) (about 12 ounces) chopped cooked chicken (see Tips & Techniques)
2 medium tomatoes, chopped
1 medium cucumber, peeled, seeded, and chopped
1/2 cup(s) finely chopped red onion
1/2 cup(s) sliced ripe black olives
1/2 cup(s) crumbled feta cheese


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.
Carb Servings: 2 vegetable, 3 1/2 lean meat, 2 fat. Carbohydrate Servings: 1. Nutrition Bonus: Vitamin A (140% daily value), Vitamin C (45% dv), Folate (31% dv), Potassium (19% dv), Calcium (15% dv).


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

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