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Greek Chicken Salad with Mint Vinaigrette

Kalamata olives, feta cheese, tomato, cucumber and more collaborate in this refreshing toss-together treat.

Prep Time: 10 min
Total Time: 10 min
Makes: 4 servings

(3 ratings)

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Mint Vinaigrette
3	tablespoons lemon juice
1	to 2 tablespoons olive or vegetable oil, if desired
1 1/2	teaspoons chopped fresh or 1/2 teaspoon dried mint leaves
1/2	teaspoon salt
1/8	teaspoon pepper
1	small clove garlic, finely chopped
Salad
6	cups bite-size pieces assorted salad greens
2	cups cut-up cooked chicken
1/3	cup crumbled feta cheese
1	medium tomato, cut into wedges
1/2	cucumber, cut lengthwise in half, seeded and cut into 1/4-inch slices
1/2	green bell pepper, coarsely chopped
2	medium green onions, sliced (2 tablespoons)
12	kalamata or pitted ripe olives

Serve with...

Cucumber-Dill Mousse
Total Time: 4 hours 15 min

MORE OPTIONS: 1 2

1.	In tightly covered container, shake all vinaigrette ingredients until well blended.
2.	In large bowl, mix all salad ingredients. Add vinaigrette; toss to mix.

Did You Know?

Feta is a soft, crumbly cheese with a sharp, salty flavor. Traditionally, this classic Greek cheese was made with sheep or goat's milk, although today it's often made with cow's milk.

Time Saver

Leftover cooked chicken is perfect for no-cook supper salads. If you don't have any on hand, pick up cooked chicken at your supermarket deli, or use canned cooked chicken.

Nutrition Information:

1 Serving: Calories 200 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 4 g); Cholesterol 70 mg; Sodium 640 mg; Total Carbohydrate 8 g (Dietary Fiber 3 g); Protein 24 g Percent Daily Value*: Vitamin A 62 %; Vitamin C 64 %; Calcium 14 %; Iron 14 % Exchanges: 2 Vegetable; 3 Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.

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Greek Chicken Salad with Mint Vinaigrette

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