With an addition of chicken, Greek salad can be turned to a substantial main course. Other chopped fresh vegetables like bell peppers and broccoli can be used as substitute for cucumber and tomatoes. Leftover chicken or store-roasted chicken can be used for this.
Yields: 4 servings (3 cups each)
Preparation and Cooking Time: 25 minutes
Feta cheese – ½ cup, crumbled
Black olives – ½ cup, ripe, sliced
Red onion – ½ cup, finely chopped
Cucumber – 1 piece, medium sized, seeded, peeled and chopped
Tomatoes – 2 pieces, medium-size, chopped
Cooked chicken – 2 ½ cups (12 ounces)
Romaine lettuce – 6 cups, chopped
Pepper – ¼ tsp, freshly ground
Salt – ¼ tsp
Garlic powder – 1 tsp
Dill or oregano – 1 tbsp, chopped (1 tsp for dried)
Extra-virgin olive oil – 2 tbsp
Red wine vinegar – 1/3 cup
Whisk pepper, salt, garlic powder, oregano (or dill) oil and vinegar in a large bowl. Add feta cheese, olives, onion, cucumber, tomatoes, chicken and lettuce. Toss to coat.
If cooked chicken is not available, this recipe can use poached chicken. You can quickly poach 2 pieces of skinless and boneless chicken breasts while you’re preparing the rest of the salad. In a saucepan or medium-sized skillet, simply add some salt to the boiling water (or chicken broth). Add the chicken when the water or broth starts to boil. Cover and then reduce heat to low-level. Gently simmer. Cooking time should take just about 10-15 minutes.