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Chopped Greek Salad with Chicken

July/August 2009

Your rating: None Average: 4.3 (375 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! "

37 Reviews for Chopped Greek Salad with Chicken

06/07/2010
Anonymous

One of the very best salads I've ever had. I really like the "sharp" brisk vinegar/dill flavor. I now make this salad often. Also, you can wrap it in your favorite pita or flat bread....yummmmmmm!!

Comments
05/13/2010
Anonymous

This is a quick, delicious salad with great flavor. I did add some kidney beans for added protein and substance and it was perfect! Made wonderful leftovers for lunch today too! :)

Comments
05/10/2010
Anonymous

I've eaten this 3 times this week and also made it Sunday for Mother's Day and shared it with my son and his wife. They want the recipe. I do like a strong vinegar taste to my salads, so I added a tablespoon of white vinegar to the mix, but otherwise, it made it by the recipe. I LOVE IT!

Comments
02/22/2010
Anonymous

I absolutely love this salad, and I'm usually not much of a salad lover. I substituted red pepper for the tomato and omitted the cucumber. I also used kalamata olives- that makes a huge difference. Yum, yum!

Comments
01/29/2010
Anonymous

I thought this was great. I did substitute red bell pepper for the cukes and used fat free feta. Don't add the tomatoes and lettuce until you serve and the leftovers last longer. Good for brown bagging.

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