Ingredients
1/3 cup red-wine vinegar
2 Tbsp extra-virgin olive oil
1 Tbsp chopped fresh dill, or oregano or 1 tsp dried
1 tsp garlic powder
1/4 tsp salt
1/4 tsp freshly ground pepper
6 cups chopped romaine lettuce
2 1/2 cups chopped cooked chicken, (about 12 ounces)
2 medium tomatoes, chopped
1 medium cucumber, peeled, seeded and chopped
1/2 cup sliced ripe black olives
1/2 cup crumbled feta cheese
Directions
Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives and feta; toss to coat.
Tip: If you don’t have cooked chicken, poach 1 pound chicken breasts for this recipe. Place boneless, skinless chicken breasts 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 carb • 31 g protein • 3 g fiber • 619 mg sodium • 659 mg potassium