Protein-Packed Greek Salad

Written By Amy Reinhart

This is my rendition of a more classic Greek salad and I simply take the lettuce out and added more of the other ingredients and load it with chicken.

Ingredients

  • Chicken, cubed or shredded (can be dark and light meat or just light), chilled, 2 cups

  • Feta, crumbled, 1 cup (Honestly, as much feta as you have on hand should go into this recipe, it’s simply delicious and the more the “fetta-i-er”)

  • Tomatoes, grape or cherry, quartered, 1 cup

  • Artichokes, marinated in olive oil and spices, diced, 1/2 cup

  • Pepperoncinis, remove stems and seeds, and dice, 8 peppers

  • Purple onion, diced (the sweeter the better you can substitute a sweet onion too), quarter of the onion, more or less to taste

  • Cucumbers, sliced and then diced smaller than quarters, 1 cup

  • Kalamata olives, sliced, 1/2 cup (This one is to taste ultimately - if you are an olive fan, load it up with more!)

Dressing

  • White Vinegar, 1/4 cup

  • Lemon Juice, 3-4 tablespoons

  • Olive Oil, 1/4 cup

  • Oregano, to taste

  • Salt, to taste

  • Pepper, to taste

Optional and Highly Recommended Sides

  • Hummus

  • Pita or Naan bread

I like to cut everything up and combine it in a large bowl, pour the dressing over the entire salad, gently toss and serve. This can be served at room temperature right after making it or chilled, right out of the fridge. I like to warm up the pita or naan in the toaster and keep under a kitchen towel in the bowl to keep it warm.

Amy Reinhart
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