Leftover chicken is perfect to add to this salad with our favorite Greek flavors such as feta cheese, Kalamata olives and cucumber all tossed in a vinaigrette made with olive oil, red wine vinegar and dried oregano!
Prep Time: 15 minutes
Cooking Time: 0 minutes
6 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon (5 g) sea salt
½ teaspoon (2.5 g) black pepper
1 teaspoon (5 g) dried oregano
1 teaspoon garlic powder
2 tablespoons fresh parsley, minced
1 whole scallion, minced
8 cups Romaine lettuce, chopped
1 medium cucumber, sliced
10 Kalamata olives, pitted & sliced
10 cherry tomatoes, halved
2 medium radishes, thinly sliced
4 ounces of feta cheese, crumbled
6 ounces of boneless & skinless chicken thigh, cooked & diced
Whisk vinaigrette ingredients together in a large bowl.
Add all salad ingredients to the bowl and gently toss until everything is coated in the vinaigrette or if making in advance, arrange salad in a large bowl without vinaigrette and toss just before serving.
Serve between 4, storing any leftovers in a glass container in the fridge for up to 3 days.
Net Carbs: 10