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Greek Salad


  • 1 (2 to 2 1/2 pound) rotisserie chicken from the deli, whole or cut up
  • 2 tablespoons plus 1/3 cup bottled Greek vinaigrette salad dressing
  • 1 (10 ounce) package romaine lettuce salad or 8 cups torn romaine lettuce
  • 1/2 cup small fresh mint leaves, lightly packed
  • 1/2 cup lightly packed small fresh oregano leaves
  • 1/3 cup kalamata olives, pitted and halved
  • Fresh mint sprigs
  • Fresh oregano sprigs
  • Lemon wedges


  1. Use two forks to pull meat off the bones and shred in large pieces. Discard bones and skin, if desired.
  2. Place chicken pieces in a medium bowl.
  3. Drizzle with 2 tablespoons of the vinaigrette. Toss well to combine. Let stand for 10 minutes.
  4. Meanwhile, toss lettuce, mint, and oregano with remaining 1/3 cup Greek vinaigrette.
  5. Arrange lettuce on a large serving platter.
  6. Arrange chicken in center of greens.
  7. Sprinkle with cheese and olives.
  8. Garnish chicken with mint and oregano sprigs.
  9. Serve with lemon wedges.

Makes 6 main-dish servings.

Recipe Goldmine

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