Fresh romaine lettuce, crunchy cucumber, and sweet tomato come together with a simple lemon‑oregano dressing. Add shredded rotisserie chicken, salty feta, and dark olives for a tasty, no‑cook meal perfect for warm days.
RD Tip: Use summer vegetables like cucumber and tomato when they are in season. They taste better and give you vitamins such as C, K, and the antioxidant lycopene.
Active time: 10 minutes | Total time: 10 minutes
No‑Cook Greek Chicken Salad
Ingredients
- 3 tbsp (42 g) olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- ¼ tsp black pepper
- ⅛ tsp salt
- 6 cups (210 g) chopped romaine lettuce
- 1 cup (120 g) English cucumber, sliced into half‑moons
- 1 cup (150 g) cherry tomatoes, halved
- ¼ cup (40 g) thinly sliced red onion
- 8 oz (227 g) skinless rotisserie chicken breast, shredded
- ¼ cup (38 g) crumbled feta cheese
- 8 kalamata olives
- 16 multigrain pita chips
Directions
In a big bowl, whisk olive oil, lemon juice, oregano, pepper, and salt. Add lettuce, cucumber, tomatoes, and onion. Toss everything until the veggies are coated. Sprinkle the chicken, feta, and olives on top. Serve with pita chips.
Serves: 4 (about 2 cups of salad with 4 pita chips per person)
Nutrition per serving
- Calories: 300
- Total Fat: 18 g (Saturated 4 g, Monounsaturated 11 g, Polyunsaturated 2 g)
- Cholesterol: 57 mg
- Sodium: 563 mg
- Carbohydrate: 16 g (Fiber 3 g, Sugar 3 g)
- Protein: 20 g
- Potassium: 476 mg
- Iron: 11 % DV
- Vitamin A: 24 % DV
- Vitamin C: 20 % DV
- Calcium: 9 % DV