Greek Salad With Chicken

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I have made this recipe many times since I originally tore it out of Health magazine in 2008. I substitute rotisserie chicken slices instead of pan-grilling a boneless, skinless chicken breast. It’s easier and I think it has more flavor. The dressing has also been my go-to for a basic vinaigrette that uses citrus instead of vinegar. It’s delicious.

adapted from: Health Magazine July/August 2008

serves: 4

3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
¾ teaspoon kosher salt, divided
¼ teaspoon ground black pepper, divided
meat from a rotisserie chicken, shredded or sliced
4 plum tomatoes, halved, seeded and quartered or chopped
½ a cucumber, halved, seeded and sliced
½ small red onion, thinly sliced (I soak them in ice water for a few minutes, to lessen the onion-y bite)
feta cheese, crumbled
1/3 cup pitted kalamata olives, halved
3 tablespoons chopped mint, divided
4 cups torn romaine lettuce or baby spinach

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Whisk together the olive oil, lemon juice, and honey. Add ½ teaspoon salt and 1/8 teaspoon pepper; set aside.

Either toss all of the ingredients together, or artfully layer each salad individually. I prefer the latter, it gives you a chance to make sure everyone has the perfect amount of each of the ingredients. Drizzle with the dressing.

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