Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Feta & Herb Greek Salad with Chicken
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 310
- Total Fat
- 23 g
- Saturated Fat
- 6 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 16 g
- Cholesterol
- 70 mg
- Sodium
- 554 mg
Chicken marinated in a tangy feta and herb vinaigrette is the star of this Greek salad chock full of veggies and topped with crispy pita chips.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 310
- Total Fat
- 23 g
- Saturated Fat
- 6 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 16 g
- Cholesterol
- 70 mg
- Sodium
- 554 mg
Ingredients
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Directions
- Preheat the broiler.
- Toss the chicken in a large bowl with 1/4 cup of the Greek Feta Herb Vinaigrette and sprinkle with salt and pepper. Set aside while you assemble the salad.
- Lay the romaine on a large deep platter (or 4 wide, shallow bowls). Top with the tomatoes, bell pepper, cucumbers and olives.
- Arrange the chicken on a baking sheet and broil, turning once, until browned and cooked through, about 8 minutes per side. Let the chicken cool for a few minutes and then slice.
- Serve the warm chicken on the salad. Sprinkle with the pita chips and feta. Drizzle with the remaining vinaigrette.
