Made this salad last night for dinner & we absolutely loved it! I used dill because I do not like oregno. This is a definite keeper & I can't wait to make it for our next family gathering! The only think I will do differently for that will be to omit the chicken.
Chopped Greek Salad with Chicken
From EatingWell: July/August 2009
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.
36 Reviews for Chopped Greek Salad with Chicken
Used green onion, not white. My 17 year old son asked if I would make it every week for him.
I made this salad to go with our Scallops in a Saffron-Tarrgon Broth from this site and it made a well rounded yummy dinner.
The salad was incredible! I left out the chicken since we already had a protein and we loved it - I'm looking forward to the leftovers for lunch. The dressing was light but also coated every piece of lettuce.
This recipe is great! It tastes good with or without the chicken, and like another reviewer, I use fat-free feta and for the olives, I use half kalamata and half black olives. I use this recipe for lunches, so I chop up a large amount of the ingredients, but store them each in separate containers, and then put everything together in the morning to keep everything fresh and to prevent sogginess.
This is a very yummy salad. Even my hubby ate it up and took some for lunch the next day!