My Big Fat Greek Salad Recipe

Name: My Big Fat Greek Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 8 ounces, weight Sundried Tomato Basil Chicken Or A Balsamic Marinated Chicken, Boneless And Skinless Breasts; 5 cups Romaine Lettuce, Shredded; 1/2 cups Cucumber, Diced; 3 Tablespoons Red Onions, Sliced; 1/4 cups Diced Sweet Red Pepper; 1/2 cups Cherry Tomatoes; 1/4 cups Pitted Black Olives (I Used 10); 1/4 cups Banana Peppers Or Pepperoncini Peppers; 1 ounce, weight Feta Cheese; FOR THE DRESSING:; 1 Tablespoon Extra Virgin Olive Oil; 1/4 cups Red Wine Vinegar; 1/4 teaspoons Garlic Powder; 1/4 teaspoons Oregano; 1/4 teaspoons Basil; 1/4 teaspoons Salt; 1/4 teaspoons Ground Pepper; 1/4 teaspoons Onion Powder; 1/4 teaspoons Dijon Mustard

Servings: persons

FOR THE SALAD:
8 ounces, weight Sundried Tomato Basil Chicken Or A Balsamic Marinated Chicken, Boneless And Skinless Breasts
5 cups Romaine Lettuce, Shredded
1/2 cups Cucumber, Diced
3 Tablespoons Red Onions, Sliced
1/4 cups Diced Sweet Red Pepper
1/2 cups Cherry Tomatoes
1/4 cups Pitted Black Olives (I Used 10)
1/4 cups Banana Peppers Or Pepperoncini Peppers
1 ounce, weight Feta Cheese
FOR THE DRESSING:
1 Tablespoon Extra Virgin Olive Oil
1/4 cups Red Wine Vinegar
1/4 teaspoons Garlic Powder
1/4 teaspoons Oregano
1/4 teaspoons Basil
1/4 teaspoons Salt
1/4 teaspoons Ground Pepper
1/4 teaspoons Onion Powder
1/4 teaspoons Dijon Mustard

1
If not using sun-dried tomato and basil chicken, marinate 8 ounces of boneless chicken breasts in some Greek dressing or your favorite balsamic dressing for at least 1 hour prior to grilling.
2
Heat your grill to medium heat and cook chicken breasts until they are done. This will take about 5 to 7 minutes per side.
3
Assemble the salad: Evenly divide all of the salad ingredients between two plates. Start with romaine lettuce, cucumber, onions, bell pepper, cherry tomatoes, olives, banana peppers, chicken and cheese.
4
For dressing: Add all of the dressing ingredients into a bowl and whisk until combined. Refrigerate until ready to use.
5
Add 2 tablespoons of dressing per salad.

190

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE SALAD:, 8 ounces, weight Sundried Tomato Basil Chicken Or A Balsamic Marinated Chicken, Boneless And Skinless Breasts, 5 cups Romaine Lettuce, Shredded, 1/2 cups Cucumber, Diced, and more.

Yes, My Big Fat Greek Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

My Big Fat Greek Salad

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