Greek Chicken Salad with Mint Vinaigrette

Greek Chicken Salad with Mint Vinaigrette

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

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (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*:
    Exchanges:
    • 2 Vegetable;
    • 3 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.