Sometimes I go through “salad phases”. Salads just sound good. They’re fresh. They’re crunchy. They’re pretty much just a mixture of my favorite foods jumbled together and thrown on some lettuce.
Then all of the sudden, I’m over them. I can’t even look at another salad. They make me want to gag.
With spring here and summer just around the corner, I’m in my obsessive phase. Veggies are coming into season soon and farmer’s markets will be here before we know it.
Here’s a yummy Greek salad that is good any season, but especially nice when you’re able to grill the chicken! Yum!
Greek Chicken Salad
- 2 lbs. Chicken breasts, cooked, cooled and chopped
- 1 Cucumber, diced
- ¼ Red onion, diced
- 1 T. Fresh dill, finely chopped
- 8 c. Lettuce
- ½ c. Pepperoncinis (plus liquid)
- ½ c. Kalamata olives, pitted and sliced
- ½ c. Feta cheese
Chop cooked, cooled chicken into bite sized pieces. Mix chicken in with chopped veggies in a bowl.
Add in ½ c. each: Kalamata olives, feta and pepperoncinis. Add a large splash of the juice from the pepperoncini jar and a splash of oil. Stir well.
Place this mixture over chopped lettuce and serve.