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Chopped Greek Salad with Chicken for Two

  • 25 m
  • 25 m
EatingWell Test Kitchen
“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.”


    • 2½ tablespoons red-wine vinegar
    • 1 tablespoon extra-virgin olive oil
    • 1½ teaspoons chopped fresh dill, or oregano or ½ teaspoon dried
    • ½ teaspoon garlic powder
    • ⅛ teaspoon salt
    • ⅛ teaspoon freshly ground pepper
    • 3 cups chopped romaine lettuce
    • 1¼ cups chopped cooked chicken, (about 6 ounces; see Tip)
    • 1 medium tomato, chopped
    • ½ medium cucumber, peeled, seeded and chopped
    • ¼ cup finely chopped red onion
    • ¼ cup sliced ripe black olives
    • ¼ cup crumbled feta cheese


  • 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.
  • 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.
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