Perdue
Greek Tomato and Feta Salad with Chicken and Lemon-Oregano Vinaigrette
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Greek Tomato and Feta Salad with Chicken and Lemon-Oregano Vinaigrette

Greek Tomato and Feta Salad with Chicken and Lemon-Oregano Vinaigrette

Serves 4 | Prep/Cook Time:
  • Calories 410
  • Protein 23g
  • Sodium 1030mg
  • Sat.Fat 7g
  • Sugar 6g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 410
% Daily Value*
Total Fat 31g 48%
Saturated Fat 7g 35%
Cholesterol 65mg 22%
Sodium 1030mg 43%
Total Carbs 14g 5%
Dietary Fiber 3g 12%
Sugars 6g
Protein 23g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1/2 cup coarsely chopped red onion
1 pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Italian Style (9 oz.) or PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Italian Style (9 oz.)
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 fresh basil leaves
1 (4 ounces) package coarsely crumbled feta cheese, divided
1/2 cup halved pitted kalamata olives, divided
Freshely ground pepper to taste
For the Vinaigrette
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon finely chopped fresh oregano or 1/2 teaspoon dried oregano
1 teaspoon finely chopped garlic
1/8 teaspoon salt, or to taste
Instructions
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: Recipe by Paulette Mitchell.
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.
3 Divide the salad between four salad bowls.  Top the servings with the remaining feta cheese and olives, and sprinkle with freshly ground pepper.