Tuesday, February 16, 2010

Greek Salad with Chicken

I had quite a bit of leftovers from our Greek chicken dinner. Since Hubby's out of town, we barely put a dent in the bird. My sis came over and I put together a wonderful Greek salad for us. It was light yet hearty enough that it felt like a "real" meal. :) The boys ate it up...every last bite! I'm so lucky that my kids will eat everything I serve them. That definitely makes meal planning and cooking very easy. YAY!


Greek Salad with Chicken

Yield: 4-6 servings
  • 1 head Romaine lettuce- washed, dried and chopped into bite-sized pieces (I used spinach)
  • 1-2 c shredded, cooked chicken
  • 1 c grape tomatoes, sliced in half
  • 4-5 mini cucumbers, chopped
  • 1/2 c Kalamata olives, pitted and sliced in half (what a bummer...I didn't have any)
  • 1 c Feta cheese, crumbled
  1. Measure dressing ingredients in a jar with tight fitting lid. Shake well and refrigerate.
  2. If making a stunning salad for a party, spread out salad ingredients in a "line." It gives the salad a nice layered look. I made salad for the fam so I skipped the fancy schmancy look and threw everything in individual bowls. It was colorful and still had a restaurant look to it. 
  3. For a pretty party salad, in large salad bowl, place chopped lettuce on bottom. Use a LARGE bowl that gives you plenty of room to toss the salad. Spread chicken over top of lettuce.
  4. Carefully line sliced tomatoes down center of salad.
  5. Line chopped cucumbers down both sides of tomatoes.
  6. Then Feta goes on outside of cucumbers creating line again.
  7. Last, fill in edge of salad bowl on both sides of Feta with Kalamata olives.
  8. Leave salad as is until ready to eat. The layered look is quite impressive. :)
  9. Right before serving, shake salad dressing well. Pour half the dressing on salad and toss well. Don't overdo the dressing.
Shallot Vinaigrette Dressing
  • 1/2 c extra virgin olive oil
  • 1/2 c red wine vinegar
  • 3 tbs shallots, minced
  • 1 tsp oregano
  • salt and pepper to taste- go easy on the salt as greek olives and Feta are salty.
Source: Adapted from Week of Menus

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