My Everyday Greek Salad consists of chopped tender baby lettuces, sliced cucumber, red onion, cherry tomato halves, sweet pickled beets, chickpeas and greek olives. All of this is then topped with tender juicy chicken, lots of crumbled feta and homemade greek dressing! This recipe (generously) serves 1 but can easily be adjusted to serve more or less.
Course Mains & Entrees, Salads
Keyword asian chicken salad, greek salad, grilled chicken
Prep Time 25mins
Cook Time 8mins
Total Time 33mins
Author Laurie McNamara
FOR THE PITA CROUTONS:
avocado sprayor extra light olive oil spray
½pitacut into bite-size pieces
FOR THE SALAD:
2cupsbaby lettucescoarsely chopped
1/4cupred onionthinly sliced
1/4cupsweet pickled beetsthinly sliced
2tablespoonscrumbled feta cheese
2tablespoonsgreek salad dressing
freshly ground black pepperto taste
MAKE THE PITA CROUTONS:
Preheat your oven to 400° and spray a medium rimmed baking sheet with olive oil or extra light olive oil spray.
Cut pita into bite-size pieces and arrange in a single layer on the prepared pan. Lightly spray the pita pieces and season with salt.
Bake for 6 to 8 minutes or until crisp and the edges golden brown.
MAKE THE SALAD:
Start with a deep and wide bowl and add chopped baby greens, cucumber, red onion, cherry tomato halves, chickpeas, sliced pickled beets, greek olives, toasted pita croutons, chopped cooked chicken and crumbled feta.I also like to season my salad with extra freshly ground black pepper.