Ultimate Greek Salad

For the dressing:

  • 1/2 cup olive oil

  • 1/2 cup apple cider vinegar

  • 1/2 red onion, minced

  • 1 tsp oregano

  • 1 tsp Dijon mustard

  • 1 tsp salt

For the salad

  • 3 cups romaine lettuce

  • 1 cup tomatoes

  • 1 cup chickpeas

  • 8 oz feta, cut into cubes

  • 1 cup cucumbers

  • 1 cup black olives, cut in half

  • 1 lb cooked chicken, cut into cubes

Make the dressing by combining the red onion and vinegar - let that sit for a couple minutes. Add the oregano, Dijon, salt, and oil and mix well. Set aside.

In a medium bowl add the chicken and the brine of the feta. Let that sit while you chop the vegetables. (The longer you let this marinate the better. Up to 12 hours)

In a bowl add the romaine, tomatoes, chickpeas, cucumber, and olives.

In a saute pan over medium heat warm the olive oil. Cook the chicken breast for about 8 to 10 minutes, flipping halfway through or until a meat thermometer reaches 165F. Let rest.

Chop the chicken into bite sized pieces and add to salad. Fold in the feta and top with any soft herbs.

Amanda Frederickson1 Comment