Greek Tomato and Feta Salad with Chicken and Lemon-Oregano Vinaigrette
In The Refrigerated Meat Case
Greek Tomato and Feta Salad with Chicken and Lemon-Oregano Vinaigrette
In The Refrigerated Meat Case
PREP TIME: 0min COOK TIME: 10min
Serves 4
- 410
Calories - 23g
Protein - 1030mg
Sodium - 7g
Sat. Fat - 6g
Sugar 
Ingredients
1 pkg. PERDUE® SHORT CUTS® Italian Style Chicken Strips orPERDUE® SHORT CUTS® Roasted Chicken Strips
6 cups torn romaine lettuce leaves
1/2 cucumber, halved lengthwise and cut into 1/4-inch slices
1 cup grape tomatoes
1/2 cup coarsely chopped red onion
1/2 cup coarsely chopped fresh basil leaves
1 (4 oz.) package coarsely crumbled feta cheese, divided
1/2 cup halved pitted kalamata olives, divided
freshly ground pepper to taste
For the Vinaigrette
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tbsp. finely chopped fresh oregano or 1/2 teaspoon dried oregano
1 tsp. finely chopped garlic
1/8 tsp. salt, or to taste
Step 1
To make the vinaigrette, whisk together the olive oil and lemon juice in a small bowl. Add the remaining ingredients and whisk again. Set aside.
TIP
TIP: Recipe by Paulette Mitchell.
Step 2
Put the lettuce in a large bowl. Add the chicken, cucumber, tomatoes, onion, basil, 1/2 cup of the feta cheese, and 1/4 cup of the olives. Just before serving, add the vinaigrette and toss. Taste and adjust the seasoning.
Step 3
Divide the salad between four salad bowls. Top the servings with the remaining feta cheese and olives, and sprinkle with freshly ground pepper.
25 MIN
