Kittencal`s Greek-Style Salad with Grilled Chicken & Lemon-Dijon Vinaigrette
Created by KittenCal on June 22, 2014
- Servings: 6
- Prep Time: 25m
- Cook Time: 0m
- Recipe #12834
Ingredients
- DRESSING
- 6 tablespoons red wine vinegar
- 1 1/2 tablespoons Dijon mustard
- 3 teaspoons dried oregano
- 1 teaspoon onion powder
- 2 medium garlic cloves, minced
- 3/4 cup olive oil (extra virgin)
- 3 tablespoon lemon juice (or juice of 1 small lemon)
- 1 teaspoon corn syrup (or to taste)
- 1/2 teaspoon salt (or to taste)
- Fresh ground black pepper (to taste)
- SALAD
- 2 romaine hearts (chopped or torn)
- 1 large bell pepper (seeded and diced, red or yellow or green)
- 1 pint cherry tomatoes, halved
- 1 English cucumber (halved, seeded and sliced)
- 1 cup kalamata olives (pitted)
- 1 medium red onion (thin sliced then separated into rings)
- 4 to 6 ounces feta cheese, crumbled
- Salt and pepper (to taste)
- 3 to 4 boneless skinless chicken breasts (grilled then thin sliced)
How to Make
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Step 1: For dressing: blend all ingredients in a blender until smooth. Refrigerate for at least 2 or more hours.
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Step 2: For salad: in a large salad bowl toss the chopped lettuce with next 6 ingredients. Pour the dressing over and toss well to combine. Season generously with salt and lots of pepper. Allow to stand for at least 20 minutes at room temperature.
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Step 3: Place the grilled chicken slices around the inside of the bowl.
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Step 4: Serve and enjoy!
Nutritional Facts
- Serving Size: 1 (275.9 g)
- Calories 529
- Total Fat - 40.1 g
- Saturated Fat - 7.8 g
- Cholesterol - 70.7 mg
- Sodium - 681.4 mg
- Total Carbohydrate - 13.3 g
- Dietary Fiber - 3.1 g
- Sugars - 2.4 g
- Protein - 29.1 g
- Calcium - 247.7 mg
- Iron - 2.5 mg
- Vitamin C - 10.6 mg
- Thiamin - 0.1 mg