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Greek Chicken Salad

Greek Chicken Salad

Super-convenient deli rotisserie chicken makes a robust addition to a Mediterranean salad medley.



  • 3/4 cup Italian dressing
  • 1 1/2 teaspoons dried dill weed


  • 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
  • 3/4 cup pitted kalamata olives
  • 6 thin slices red onion, separated into rings, rinsed under cold water, patted dry
  • 1 package (4 ounces) crumbled feta cheese (1 cup)

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  1. In small bowl or tightly covered container, mix or shake dressing ingredients.
  2. In large bowl, mix lettuce, chicken, tomatoes, cucumber, olives and onion.
  3. Drizzle dressing over salad; toss to coat.
  4. Arrange salad on serving platter.
  5. Sprinkle with cheese.

Prep Time: 15 min | Total Time: 15 min | Makes: 6 servings

For less fat use light Italian dressing.

Reduce prep time by purchasing a bag of romaine leaves instead of a head of lettuce.

Nutrition Information: 1 Serving (2 1/2 Cups): Calories 360 (Calories from Fat 190); Total Fat 21g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 90mg; Sodium 970mg; Total Carbohydrate 14g (Dietary Fiber 4g, Sugars 9g); Protein 28g

Percent Daily Value*: Vitamin A 140%; Vitamin C 25%; Calcium 15%; Iron 15%

Exchanges: 1/2 Other Carbohydrate; 1 1/2 Vegetable; 3 1/2 Lean Meat; 2 Fat Carbohydrate Choices: 1

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit (used with permission): Betty Crocker