Chicken Greek Salad
INGREDIENTS
2 cups shredded or chopped cooked chicken
1 large cucumber, peeled, seeded, and chopped
1 red bell pepper, chopped
4 Roma tomatoes, chopped
1 red onion, chopped
1⁄2 (14–16oz) can garbanzo beans, drained
3⁄4 cup crumbled feta
2 Tbsp red wine vinegar
1 tsp dried oregano
Salt and black pepper to taste
1⁄4 cup olive oil
METHOD
- Combine the chicken, cucumber, bell pepper, tomato, onion, beans, and feta in a large salad bowl.
- In a separate bowl, combine the vinegar and oregano with a few generous pinches of salt and pepper.
- Slowly drizzle in the olive oil, whisking to combine.
- Toss the dressing with the salad.
- You can serve now, but it's best to let this one sit in the fridge for 30 minutes or so, which gives all the ingredients a chance to get friendly.
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