Chopped Greek Salad with Chicken

>> Lunes, Marso 21, 2011

Chopped Greek Salad with Chicken
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.

1/3 cup red-wine vinegar
2 1/2 cups chopped cooked chicken, (about 12 ounces; see Tip)
2 tablespoons extra-virgin olive oil
2 medium tomatoes, chopped
1 tablespoon chopped fresh dill, or oregano
or 1 teaspoon dried
1 medium cucumber, peeled, seeded and chopped
1 teaspoon garlic powder
1/2 cup finely chopped red onion
1/4 teaspoon salt
1/2 cup sliced ripe black olives
1/4 teaspoon freshly ground pepper
1/2 cup crumbled feta cheese
6 cups chopped romaine lettuce

Yield: 4 Servings
1. 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.

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