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

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PERDUE^® SHORT CUTS^® Carved Chicken Breast, Grilled Italian Style (9 oz.)

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

PREP TIME: 0min COOK TIME: 10min

Serves 4

410
Calories
23g
Protein
1030mg
Sodium
7g
Sat. Fat
6g
Sugar

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.

PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Italian Style (9 oz.)

PERDUE^® SHORT CUTS^® Carved Chicken Breast, Grilled Italian Style (9 oz.)

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Ingredients

1/2 cupcoarsely 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.) or PERDUE^® SHORT CUTS^® Carved Chicken Breast, Original Roasted (9 oz.)

6 cupstorn romaine lettuce leaves

1/2 cucumber, halved lengthwise and cut into 1/4-inch slices

1 cupgrape tomatoes

1/2 cupcoarsely chopped fresh basil leaves

1 (4 ounces)package coarsely crumbled feta cheese, divided

1/2 cuphalved pitted kalamata olives, divided

Freshely ground pepper to taste

For the Vinaigrette

1/3 cupextra-virgin olive oil

1/4 cupfresh lemon juice

1 tablespoonfinely chopped fresh oregano or 1/2 teaspoon dried oregano

1 teaspoonfinely chopped garlic

1/8 teaspoonsalt, 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.