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Greek Salad & Chicken Bowl
Course
Salad
Servings
5
servings of 4 cups
Ingredients
13
cups
romaine lettuce, chopped
700g
2
cups
tomatoes, sliced
340g
2
cups
red pepper, chopped
300g
2.5
cups
english cucumber, sliced
300g
1.5
cups
pre-cooked chicken breast, diced
200g
1
large red onion, sliced
150g
1
six inch whole wheat pita bread, cut in pieces
64g
3
tbsp
olives
25g
3
tbsp
light feta cheese
22g
4
small green onion, sliced
20g
Salad Dressing
2 ½
tbsp
olive oil
40ml
2
tbsp
lemon juice
30ml
1
tsp
red wine vinegar
5ml
1
tsp
garlic, chopped
3g
1
tsp
dill weed, dried
1g
1/2
tsp
oregano, ground
1g
Instructions
Wash, rinse and dry lettuce leaves then chop into bite size pieces.
Cut all other vegetables to appropriate sizes.
Make Dressing: Mix together oil, lemon juice, garlic, vinegar, oregano, and dill.
Mix the dressing and toss all salad ingredients together.
Place pre-cooked chicken pieces and pita bread pieces on top of salad.
Notes
Recipe created by: Humber College HRT Students
Image source & Nutrition Facts table: Lucia Weiler RD, PHEc, Humber College Faculty and Advisor