Monday, August 2, 2010

Greek Chicken Salad

Jennifer S.

8 ounces salad dressing, Italian or Greek salad dressing
16 ounces chicken breast
2 quarts salad greens combine Romaine, iceberg, and green cabbage
2 medium carrots, shredded
2 small tomatoes plum, diced
1/2 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/2 cup feta cheese, crumbled
1 cup croutons *optional
4 ounces olives *optional

Marinate chicken in 1/2 of dressing.
Grill or bake until cooked.
Make tossed salad from remaining ingredients.
Dice grilled chicken and serve on top of salad
Top with more salad dressing if needed.

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