• 4servings
  • 20minutes
  • 755calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B6, B9, B12, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 1 head romaine lettuce- rinsed, dried and chopped

  2. 4 stalks celery, chopped

  3. 1 onion, chopped

  4. 1 (15 ounce) can baby peas

  5. 2 ripe tomatoes, cut into wedges

  6. 6 ounces crumbled feta cheese

  7. 1 1/2 cups mayonnaise

  8. 1/2 cup vinaigrette salad dressing

  9. 6 ounces marinated chicken

Instructions Jump to Ingredients ↑

  1. Preheat grill to medium-high heat.

  2. Remove chicken from marinade and drain. Place on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.

  3. In a large bowl, combine Romaine, celery, onion, peas, tomatoes and toss with enough vinaigrette to coat.

  4. In a food processor, add the crumbled feta and mayonnaise. Blend until smooth.

  5. Place the tossed salad on a dinner plate and top with the feta mixture and grilled chicken or beef.


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