We have been eating a lot of cold dishes lately since it is beyond hot here in Alabama. I love trying new versions of chicken salad, and this Greek Chicken Salad is so easy and so flavorful. I used rotisserie chicken to make this recipe even easier. Serve on lettuce leaves or in a pita for a really simple main-dish.
Enter for a chance to win an Ingredients, Inc. T-shirt by leaving a comment below telling me what’s your favorite cold-main dish and/or your favorite grilled cheese sandwich. I will select a random winner on Wednesday August 4th.
Greek Chicken Salad
1/4 cup freshly squeezed lemon juice
1 clove garlic, minced
1/8 teaspoon freshly ground pepper
2 tablespoons olive oil
21/2 cups chopped cooked chicken
1/2 cup red bell pepper
1/2 cup green bell pepper
3 tablespoons sliced, pitted kalamata olives
3 tablespoons diced purple onion
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh Italian parsley
Lettuce and sliced tomatoes, optional
1. In a small bowl, whisk together lemon juice, garlic, pepper and olive oil. Set aside.
2. In a large bowl, combine chicken, bell peppers, olives and purple onion. Add feta and parsley, toss gently. Add dressing, toss to coat. Serve on lettuce leaves with tomatoes, if desired.