Ingredients
- 2 1/2 tablespoons red-wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons chopped fresh dill, or oregano or 1/2 teaspoon dried
- 1/2 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 3 cups chopped romaine lettuce
- 1 1/4 cups chopped cooked chicken, (about 6 ounces; see Tip)
- 1 medium tomato, chopped
- 1/2 medium cucumber, peeled, seeded and chopped
- 1/4 cup finely chopped red onion
- 1/4 cup sliced ripe black olives
- 1/4 cup crumbled feta cheese
Preparation
- Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl.
- Add lettuce, chicken, tomato, cucumber, onion, olives and feta; toss to coat.
Tips & Notes
- Tip: If you don’t have cooked chicken, poach 8 ounces chicken breast for this recipe. Place boneless, skinless chicken breast in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.
Nutrition
Per serving: 343 calories; 18 g fat (5 g sat, 7 g mono); 89 mg cholesterol; 11 g carbohydrates; 31 g protein; 3 g fiber; 618 mg sodium; 656 mg potassium.
Nutrition Bonus: Vitamin A (140% daily value), Vitamin C (45% dv), Folate (31% dv), Potassium (19% dv), Calcium (15% dv).