Greek Salad with Chicken
From USDA MyPlate Kitchen. USDA Center for Nutrition Policy and Promotion
What goes in
- ½ cupfat-free Greek yogurt
- 9.9 mllemon juice
- 9.9 mlolive oil
- 1garlic
- 4.9 mloregano
- 1.2 mlsalt
- 1.2 mlblack pepper
- 1romaine lettuce
- ½ cupcherry tomatoes
- 1cucumber
- ¼ cupred onion
- ¼ cupblack olives
- 1 cupcooked chicken breast
- ¼ cupfeta cheese
How to cook it
- To make the dressing, add Greek yogurt, lemon juice, olive oil, garlic, oregano, salt, and pepper to a small bowl. Mix well to combine.
- Cover dressing and refrigerate for at least 1 hour.
- Wash lettuce and tear into bite-sized pieces. Place in large salad bowl and add tomatoes, cucumbers, red onion, olives, and chicken.
- Sprinkle with feta cheese.
- Top with yogurt dressing and enjoy.
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