Grilled Chicken Greek Salad (04.10.14)

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  • 1/3 cup red-wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh dill or oregano, diced
  • 1 teaspoon garlic powder
  • 6 cups romaine or iceberg lettuce
  • 2 1/2 cups chicken, cooked, chopped
  • 2 medium tomatoes, chopped
  • 1 medium cucumber, peeled, seeded and chopped
  • 1/2 cup red onion, finely chopped
  • 1/2 cup black olives, sliced
  • 1/2 cup feta cheese, crumbled
  • No Salt Seasoning and Pepper, to taste

Whisk vinegar, oil, dill or oregano, garlic powder, no salt seasoning and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives and feta; toss to coat. Serve immediately.

Sponsor: Intermountain Medical Center Heart Institute