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
  • Servings 4

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

  • 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

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.

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.