Pinterest Recipe of the Week- Ultimate Chopped Greek Salad

greeksaladfinalThis week’s Pinterest recipe of the week was healthy, easy to make, inexpensive and ultimately delicious. The recipe originally came from thegardengrazer.com but I tweaked a little by adding feta and lemon-marinated chicken to make it a hearty weeknight meal. We had plenty left over for lunches the next day and thanks to the majority of the ingredients being “sturdy” (chick peas, cucumber, onion), it held up really well. (rarely do you find a salad that doesn’t get soggy within a few hours and the dressing was even better the day after)

This would be a great salad to make well ahead of time for a party, or for eating throughout the week for a low cal lunch.

Enjoy!

  • Ingredients (recipe adapted from thegardengrazer.com)
    1 hothouse cucumber
    4-5 ripe roma tomatoes
    1 large red, orange, or yellow bell pepper
    1 small red onion
    15 oz. can garbanzo beans, rinsed & drained
    4-6 oz. feta cheese
  • 2 chicken breasts, marinated 30 mins in juice from 1 lemon and cut into bite-sized pieces
  • {For the dressing}
    3 Tbsp. red wine vinegar
    1/4 cup olive oil
    2 tsp. oregano
    1/4 tsp. salt

Directions
Make the dressing: in a small bowl, combine all ingredients and whisk to combine. Set aside.
Dice into small pieces the cucumber, onion, bell pepper and tomatoes (removing any excess liquid from tomatoes).
Put vegetables and garbanzo beans in a large bowl.
Add dressing, chicken, feta and toss to combine.
Can eat immediately or refrigerate for at least an hour to let flavors combine. Some dressing will settle on the bottom, so stir before serving.

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