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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.

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  • Prep Time 10 min
  • Total Time 10 min
  • Servings 4

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

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.

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
80 ),
% Daily Value
Total Fat
9 g
9 %
(Saturated Fat
4 g,
4 %
),
Cholesterol
70 mg
70 %;
Sodium
640 mg
640 %;
Total Carbohydrate
8 g
8 %
(Dietary Fiber
3 g
3 %
),
Protein
24 g
24 %
;
% 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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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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