Fall

Kristina's Greek Chicken Salad

by:
July 29, 2014
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Kristina's Greek Chicken Salad
  • Serves 2 large salads
Author Notes

I made this salad on a night that one does not feel like a salad (pizza was making its way into every one of my thought processes), but I made a promise to myself the night before - when I thought I could make up drinking 5 margaritas by eating healthy food the next day. This salad definitely beats its insipid salad friends by far! —Kristina's Cooking

What You'll Need
Ingredients
  • Dressing
  • 1/4 cup Olive Oil
  • 2 tablespoons Red Wine Vinegar
  • 1 tablespoon Balsamic Vinegar
  • 1 Garlic Clove, Pressed
  • 1 teaspoon Dried Greek Oregano
  • 1/2 teaspoon Agave Nectar
  • Salad
  • 4 Small Tomatoes, Chopped
  • 1 Half Red Onion, Diced
  • 3 Small Japanese Cucumbers, Chopped
  • 1 Half Red Bell Pepper, Chopped
  • 1 tablespoon Parsley, Finely Chopped
  • 1 tablespoon Fresh Basil, Finley Chopped
  • Feta Cheese Crumbles, As Much As You Like
  • 1/2 cup Rotisserie Chicken, Chopped
  • 1 Small Avocado, Chopped
  • 1 cup Torn Baby Spring Lettuce Mix
Directions
  1. Mix all dressing ingredients in a mason jar, and shake until mixed through. Set aside.
  2. Put all salad ingredients in a salad bowl and mix as much dressing into it as you like. Enjoy!
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