Chicken Marinara Pita Pizzas
20 MIN
Greek Tomato and Feta Salad with Chicken and Lemon-Oregano Vinaigrette
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Ingredients1/2 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.
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