Greek Chicken Salad
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A mason jar salad with cooked chicken, cucumber, tomatoes, red onion and feta over Greek dressing. Layer it for a grab-and-go lunch and toss it in a bowl to serve.
Ingredients
Dressing
- 3 tbsp prepared Greek dressing
Salad
- 1/2 cup sliced cucumber
- 1/4 cup sliced red onion
- 3 oz cooked chicken
- 1/2 cup halved grape tomatoes
- 1/4 cup crumbled feta
- 1 cup chopped romaine
Equipment
- large jar
- cutting board
- chef’s knife
Directions
- Prepare: Use chicken that is thoroughly cooked and cooled, and slice the vegetables.
- Assemble: Add the dressing, cucumber, onion, chicken, tomatoes, feta, and romaine, one after the other.
- Store: The suggested refrigeration time is 3–5 days; for the best texture, eat within 3 days.
- Serve: Keep the jar upright until you are ready to eat. Pour it into a bowl, toss with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 390g | Calories: 396kcal | Carbohydrates: 17g | Protein: 34g | Fat: 21g | Saturated Fat: 7.3g | Trans Fat: 0g | Cholesterol: 106mg | Sodium: 957mg | Potassium: 720mg | Fiber: 2.9g | Sugar: 10g | Vitamin A: 4975IU | Vitamin C: 17mg | Calcium: 245mg | Iron: 2.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 salad); prepared Greek dressing counted as Italian dressing, cooked chicken counted as roasted chicken breast. Brands and portions vary, so use it only as an approximation.