Greek Chicken Salad with 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

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

• 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.