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Chopped Greek Salad with Chicken for Two

http://www.eatingwell.com/recipes/chopped_greek_salad_with_chicken_for_two.html

From EatingWell:  July/August 2009

Have a warm-weather supper on the table quickly with this Greek-inspired chicken salad. 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.

2 servings, about 3 cups each | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

• 2 1/2 tablespoons red-wine vinegar
• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons chopped fresh dill, or oregano or 1/2 teaspoon dried
• 1/2 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 3 cups chopped romaine lettuce
• 1 1/4 cups chopped cooked chicken, (about 6 ounces; see Tip)
• 1 medium tomato, chopped
• 1/2 medium cucumber, peeled, seeded and chopped
• 1/4 cup finely chopped red onion
• 1/4 cup sliced ripe black olives
• 1/4 cup crumbled feta cheese

Preparation

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

Nutrition

Per serving : 343 Calories; 18 g Fat; 5 g Sat; 7 g Mono; 89 mg Cholesterol; 11 g Carbohydrates; 31 g Protein; 3 g Fiber; 618 mg Sodium; 656 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 3 1/2 lean meat, 2 fat

Tips & Notes

• Tip: If you don't have cooked chicken, poach 8 ounces chicken breast for this recipe. Place boneless, skinless chicken breast in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.