Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) fresh lemon juice

  2. 3 tablespoon(s) olive oil

  3. 1/2 teaspoon(s) sugar

  4. 1/4 teaspoon(s) salt

  5. 1/8 teaspoon(s) coarsely ground black pepper

  6. 1 small garlic clove , crushed with garlic press

  7. 12 ounce(s) skinless, boneless rotisserie chicken ** , cut into thin strips

  8. 3 medium ripe tomatoes , each cut into 8 wedges

  9. 1 large seedless (English) cucumber , cut into 1/2-inch chunks

  10. 1 small red onion , cut in half and thinly sliced

  11. 1/2 cup(s) (loosely packed) chopped fresh mint leaves

  12. 1/4 cup(s) Kalamata olives , pitted and halved

  13. 12 cup(s) (loosely packed) salad greens such as arugula, spinach, or romaine lettuce , torn into bite-size pieces

  14. 2 ounce(s) crumbled feta cheese

  15. ** As a substitute for the chicken, you can use 12 ounces of either shelled and deveined cooked shrimp or thinly sliced deli roast beef, cut into thin strips

Instructions Jump to Ingredients ↑

  1. In large bowl, with wire whisk or fork, mix lemon juice, olive oil, sugar, salt, pepper, and crushed garlic until blended; set dressing aside.

  2. Add chicken, beef, or shrimp to dressing in bowl; toss to coat. Add tomatoes, cucumber, red onion, mint, and olives; toss well.

  3. To serve, line large platter with greens. Spoon tomato mixture over greens; top with crumbled feta cheese. Toss salad before serving.


Send feedback