GREEK SALAD WITH CHICKEN RECIPE

Crispy, crisp, and fresh with a pungent Mediterranean flavor, this Greek salad topped with chicken are often prepared ahead for a weekday lunch or a light-weight and healthy meal also.

Lunch. it's a food that we all have the simplest intentions in planning ahead, and too often, not. Our lack of preparation results in a more indulgent on the costlier than we allow a coworker's lunch.

GREEK SALAD WITH CHICKEN RECIPE

One thing that got me through the what-to-eat-to-lunch dilemma is prepping some Fave ingredients for a filling and healthy lunch salad that works for dinner, also i do know will continue within the refrigerator all week through.

This recipe may be a riff on a Attic salad and topped with grilled chicken. Typical Greek and Mediterranean of Kalamata olive flavor, sharp feta cheese with crispy cucumber may be a ingredient I crave a day , with two easy to eat-prep recipes I've added.

One of the items i really like about Greek salads is that the warm ingredients standing for the time to prep the meal so a touch of a chop and little amount of cooking easily turns into a fast lunch or dinner. Preparation of the previous material in order that the salad assembly finished in but a tragic trip to the slot machine.

INGREDIENTS:

• 6 cups chopped lettuce such as iceberg or romaine
• 1 8- ounce Greek Marinated Chicken Breast sliced or chopped
• 2 cups Mediterranean Tomato Salad or sliced tomatoes
• 1 cup sliced Persian or hothouse cucumber
• 1/4 cup kalamata olives
• 1/4 cup feta cheese broken into chunks
• For the Greek Dressing
• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 clove garlic peeled and minced
• 2 teaspoons oregano
• 1 teaspoon sugar
• 1/2 teaspoon each of kosher salt and freshly ground black pepper

INSTRUCTIONS:

1. Add the lettuce to a large serving bowl or two individual salad bowls. Top with the sliced chicken, tomato salad, cucumber, olives, and feta cheese.
2. To make the dressing, add the olive oil, red wine vinegar, garlic, oregano, sugar and salt and pepper to a small canning jar. Top with the lid and shake well until blended and emulsified. Season with more sugar and salt and pepper to taste.
3. Drizzle the dressing over the salad and toss to taste.

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