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.
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 the tomatoes or cucumber.
Whisk the vinegar, oil, thyme (dill 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.
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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|Serving Size: 1 Serving (405g)|
|Recipe Makes: 4|
|Calories from Fat: 224 (57%)|
|Amt Per Serving||% DV|
|Total Fat 24.9g||33 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 93.7mg||29 %|
|Sodium 552.4mg||19 %|
|Potassium 698.3mg||18 %|
|Total Carbohydrate 12.1g||4 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 8.5g|
|Protein 29g||41 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 391
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