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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.

Source: EatingWell Magazine, July/August 2009


Read the full recipe after the video.


Ingredient Checklist


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



Tip: If you don't have cooked chicken, poach 1 pound chicken breasts for this recipe. Place boneless, skinless chicken breasts 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.

Nutrition Facts

about 3 cups
343 calories; protein 31.1g; carbohydrates 11.1g; dietary fiber 3g; sugars 4.8g; fat 18.5g; saturated fat 4.7g; cholesterol 89mg; vitamin a iu 6797.9IU; vitamin c 14.5mg; folate 125.9mcg; calcium 147.9mg; iron 2.1mg; magnesium 53.8mg; potassium 659mg; sodium 581.3mg; thiamin 0.2mg.

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