Greek Salad

Greek Salad:

chopped {or hand-torn} romaine

chopped tomatoes

chopped cucumbers {cut in half, scrape out the seeds, then chop}

finely chopped red onion

sliced black olives

sliced cooked chicken breast

Creamy Feta Dressing

{serves 2-3 salads}

3 T. fat-free mayo
1/8 c. crumbled fat-free Feta

1 T. fat-free sour cream

1-2 T. skim milk

1 t. grated lemon zest

1 t. fresh lemon juice

1 garlic clove, minced

Layer salad ingredients in a bowl in the amount of your liking. As for the chicken, you can use leftover grilled or roasted chicken. If you make if specifically for this salad, sauteeing with a little oregano adds to the authentic flavor. I used a poached chicken breast, sprinkled with a little oregano, then sauteed, just to brown it a bit. For the dressing, I kinda used what I had and what I could find that was budget friendly. I used low-fat mayo {on hand} instead of fat-free and had to just use regular feta {found at Aldi}. If you save the dressing for another day, you may have to add more milk to thin the dressing out again. Top with dressing. Enjoy!


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