Total Time: 15 minutes
Servings: 6
Ingredients:
Dressing:
• ¾ cup Italian dressing
• 1 ½ teaspoons dried dill weed
Salad:
• 12 cups loosely packed torn romaine lettuce
• 1 deli rotisserie chicken, meat removed from bone, thinly sliced
• 1 pint (2 cups) cherry tomatoes, halved
• 1 large cucumber, halved, seeded and sliced
• ¾ cup pitted kalamata olives
• 6 thin slices red onion, separated into rings, rinsed under cold water, patted dry
• 1 package (4 oz – 113 g) crumbled feta cheese (1 cup)
Method:
- In small bowl or tightly covered container, mix or shake dressing ingredients.
- In large bowl, mix lettuce, chicken, tomatoes, cucumber, olives and onion. Drizzle dressing over salad; toss to coat. Arrange salad on serving platter. Sprinkle with cheese.
Expert Tips:
For less fat use light Italian dressing.
Reduce prep time by purchasing a bag of romaine leaves instead of a head of lettuce.
http://www.bettycrocker.com/recipes/greek-chicken-salad/d2d69177-ed44-495e-ad04-76a39a1707dc