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Chopped Greek Salad with Chicken

July/August 2009

Your rating: None Average: 4.3 (333 votes)

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.



READER'S COMMENT:
"This is a very yummy salad. Even my hubby ate it up and took some for lunch the next day! "

36 Reviews for Chopped Greek Salad with Chicken

05/17/2013
Anonymous
Delicious and Quick!

This was so delicious. I'm not a huge fan of feta cheese, black olives or "italian" dressing but this was phenomenal! All the items complimented each other well. Nothing really stood out, which was perfect! I actually grilled chicken for the salad and loved it! I also toasted some whole-wheat pita bread with brushed EVOO and Parmesan cheese and served with marinara sauce, like they were bread sticks. My husband and 11 year old loved it as well as myself! Will definitely make again!

what my salad looked like
Comments
12/31/2012
Anonymous
Absolutely DELICIOUS!

This was so Delicious My first time eating Feta I really didnt think I'd like this I was so surprised, I made it cause I had all the ingredients and it didnt take much time. This is definately going to be one of my go to recipes for lunch AAA+++

Quick,Tasty,Filling, Low fat
Comments (1)

17 comments

Anonymous wrote 16 weeks 3 days ago

we just made this and it was

we just made this and it was seriously one of the best salads I've ever had in my life. My husband and I are fighting over the leftovers

07/25/2012
Anonymous
Tasty and surprisingly filling!

I made a half recipe of this for myself and my husband (we call him the "meat eater.") I loved it and so did he! It made enough to be filling for a summer supper with a glass of wine. I used the dried oregano and the dressing which looked like it wasn't going to be enough when I started, was tasty and plenty to cover the salad. I'll definitely make this again!

Comments
06/10/2012
Anonymous

This does not have much to do with "Greek Salad"
Skip the lettuce, not used! Do not chop the tomatoes, slice in sections rather than slices or "ugh" chopped.(to retain the juice)
No dill, always dried oregano. Plenty of chopped good quality feta. Good quality Kalamata olives, whole, not chopped. Top quality olive oil and balsamic or wine vinegar..3-1 .for a classic dressing. Serve the chicken on the side, roasted w. rosemary. Now you can call it a Greek salad.

Comments (2)

17 comments

Anonymous wrote 1 year 29 weeks ago

Clearly you've missed the

Clearly you've missed the point. The dish is "Greek inspired", so you're absolutely correct in your assertion that this is not a traditional Greek salad. The usual 3-1 oil to vinegar ratio has been adjusted to lower the fat, hence the recipe being on eatingwell.com. If you're so well versed in making Greek salads, you shouldn't need this recipe.

 
cindiherres wrote 2 years 16 weeks ago

Not one of the other 27

Not one of the other 27 reviews had one negative thing to say about this recipe. I think I will go with the other reviews, and try this recipe tomorrow!

04/25/2012

This salad is surprisingly tasty and filling. The dressing amounts specified are totally adequate. I put everything in a large tupperware container and then shook it to distribute dressing. This was excellent the next day for lunch even with the dressing already on; did not get soggy. Definately will be making this again.

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