Greek Salad with Chicken

by Anne Bennett on July 31, 2011

“If you can’t stand the heat, get out of the kitchen.”
Harry S. Truman

This is why Harry Truman, a proud, self-proclaimed denizen of the American Midwest, became President of the United States. He was a plain-spoken man who said it like it was. (Oh, for politicians like him right now in Washington D.C.!!!)

Our unprecedented heat wave is unrelenting, so I’ve taken Harry’s advice and steered clear of the kitchen. My only cooking source has been the grill, and I’ve used that sparingly. Who wants to stand outside in 100 degree weather and tend to food on an open flame? Anyone? Anyone?

Not surprisingly, salads have become our main entree, accompanied by all things fresh, cold and uncomplicated.

After several nights of same old, same old, I had to reach up my sleeve for some new salad tricks to keep us from running straight to the nearest burger bistro. I know what you’re thinking: Greek salad isn’t exactly unique, but when I saw this recipe on www.eatingwell.com, there was something refreshing about the thought of cold tomatoes and cucumber mixed with chicken that drew me in.

I knew that I didn’t even have to grill the chicken if I didn’t want to–I could resort to store-bought. (However, when it comes to store-roasted poultry, I’ve drawn the line. It’s almost always overcooked, so in this case I took the heat of the grill.)

This salad gets an A+ for being thoroughly delightful. And here’s a bonus: it serves only two! ┬áIt was one of those dishes where, despite its simplicity, we kept saying, “Yum. This is so good!”

See how good it was? All gone!

Chopped Greek Salad with Chicken for Two

2 1/2 T. red-wine vinegar
1 T. extra-virgin olive oil
1 1/2 t. chopped fresh dill, or oregano, or 1/2 t. dried
1/2 t. garlic powder (I used fresh garlic)
1/4 t. salt
Freshly ground black pepper

3 cups chopped romaine lettuce
1 1/4 cups chopped cooked chicken
1 big tomato, chopped
1/2 cucumber, peeled, seeded and chopped (I used seedless, which doesn’t need peeling)
1/4 cup finely chopped red onion
1/4 cup sliced black olives (I used Kalamata)
1/4 cup crumbled feta cheese

Whisk vinegar, oil and herbs together in a large bowl. Add lettuce, chicken, tomato, cucumber, onion, olives and feta. Toss to coat.

Serves two.

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Marie Snook August 1, 2011 at 10:19 am

This looks delicious!!! I love Greek Salads and will definitely make this one soon! Just so you know I finally found where I need to be and its been life changing already! Will see you soon when Kristin gets back in town I will come by for a visit! Thanks for everything Ann!!

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