From the Pantry Butler kitchen

Greek Salad with Chicken

4 servings

Greek Salad with Chicken

A colorful salad loaded with lettuce, cucumbers, tomatoes, onions, and olives topped with chicken and a creamy yogurt dressing. USDA MyPlate Kitchen — USDA Center for Nutrition Policy and Promotion (public domain), via myplate.food

Ingredients

  • For the dressing:
  • 1/2 cup Greek yogurt, fat-free
  • 2 teaspoons lemon juice
  • 2 teaspoons olive oil
  • 1 clove garlic
  • 1 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • For the salad:
  • 1 head romaine lettuce
  • 1/2 cup cherry tomatoes, cut in half
  • 1 cucumber, diced
  • 1/4 cup red onion, sliced
  • 1/4 cup black olives, cut in half
  • 1 cup cooked chicken breast, cubed
  • 1/4 cup feta cheese, crumbled

Method

  1. To make the dressing, add Greek yogurt, lemon juice, olive oil, garlic, oregano, salt, and pepper to a small bowl.
  2. Mix well to combine.
  3. Cover dressing and refrigerate for at least 1 hour.
  4. Wash lettuce and tear into bite-sized pieces.
  5. Place in large salad bowl and add tomatoes, cucumbers, red onion, olives, and chicken.
  6. Sprinkle with feta cheese.
  7. Top with yogurt dressing and enjoy.

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