Nutrition Facts

Serving Size 3 cups of salad

Servings Per Recipe 4

Amount Per Serving
Calories 343
Total Fat 18g
  Saturated Fat 5g
  Monounsaturated Fat 7g
  Polyunsaturated Fat
Total Carbohydrate 14g
  Dietary Fiber 3g
Protein 31g
Sodium 618mg

Chopped Greek Salad by


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.

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
¼ teaspoon salt
¼ teaspoon freshly ground pepper
6 cups chopped romaine lettuce
2 ½ cups chopped cooked chicken (about 12 ounces; see Tip)
2 medium tomatoes, chopped
1 medium cucumber, peeled, seeded and chopped
½ cup finely chopped red onion
½ cup sliced ripe black olives
½ cup crumbled feta cheese


1. Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl.
2. Add lettuce, chicken, tomatoes, cucumber, onion, olives and feta; toss to coat.

Yield: 4 servings

Recipe provided by

Serving Suggestions:

Tip: 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