Greekstyle Chicken Salad

More of an american concoction than a traditional salad you'll find in greece, but tasty nonetheless. Perfect way to turn leftover chicken breast into a decently healthy snack. Don't skimp the quality of feta! We tend to make this when tomatoes and cucumbers are at their best.

Ingredients (serves 2)

• Tomato - 1 large, cut into wedges, or a handful of grape or cherry tomatoes.

• Cucumber - 1/2 large cucumber - sliced into half moons, or 2 persian cucmbers chopped.

• Lettuce (4.5 oz) - Romaine, Leaf Lettuce, Butter

• Feta - 2 oz - broken into chunks

• Optional: pepper - anaheim pepper, green bell, red bell pepper,

• White or Red Onion - 1/2 medium sized - julienned

• *Optional - fancy restaurants have been using pickled onions to add sweetness.

• In the picture we used a handful of chopped chives

• Chicken - 6 oz chicken breast, chopped into cubes. Can be hot, or refrigerated.

• https://www.lemonpantry.com/post/greekstyle-chicken-potatoes-with-lemon-mustard-sauce

Dressing

it isn't mandatory to make a vinaigrette, and depending on your lettuce, make sure not to overdress. Shake/whisk the following ingredients together.

• 2 Tbsp Olive Oil

• 1 Tsp Red Wine Vinegar (optional)

• 1 Tsp salt (or to taste)

• Pinch of Black pepper

• Pinch of Oregano (optional)

• optional: sugar, garlic, honey

• Optional: sub in 1/2 tsp of aged balsamic vinegar

Steps

Served cold, simply add all the dry ingredients to a bowl, then add in vinaigrette and toss.