Greek Chicken Salad with Feta
A cold vegetable salad with cooked chicken, crumbled feta, Kalamata olives, roasted peppers, and Greek vinaigrette.
Ingredients
Salad Base
- 2 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 medium red onion, thinly sliced
- 1 cup cooked chicken, diced or shredded fully cooked and cooled
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup roasted red peppers, sliced
- 1/4 cup Greek vinaigrette dressing
- to taste Salt and pepper
Instructions
- Wash and dry the greens. Halve tomatoes, dice cucumber, thinly slice onion, and drain olives and roasted red peppers.
- Combine greens, tomatoes, cucumber, onion, and peppers. Add the fully cooked cooled chicken, feta, and olives.
- Just before serving, add the measured vinaigrette and toss gently. Taste before seasoning with salt and pepper, then divide into four side portions.
- For advance preparation, refrigerate the components and keep dressing separate until serving.
Notes
Keep components refrigerated and the dressing separate until serving.
Use within two days for quality and respect the original cooked chicken storage date.