Fridge to Fork

Healthy Eats (plus a few treats)

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Greek Chicken Salad

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This chopped salad does not actually contain lettuce but is an easy way to utilize some leftover produce or leftover rotisserie chicken you may have in the fridge.  This salad can be served over a bed of lettuce or stuffed inside a pita for a healthy, filling meal on the go.

 

 

If you make this recipe, be sure to tag us @fridgetofork, and let us know how it turned out in the comments below!

Greek Chicken Salad

Created by on October 6, 2016

  • Prep Time: 20m

Ingredients

For the salad:

  • 1 rotisserie chicken, shredded
  • 1 green bell pepper, diced
  • 1/2 small yellow onion, diced
  • 1 can quartered artichoke hearts
  • 1 jar hearts of palm, chopped
  • 1 jar roasted red peppers, diced

For the dressing:

  • 1/4 c Bragg's apple cider vinegar
  • 1/2 c extra virgin olive oil
  • 2 tsp. oregano
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 tsp. minced garlic

Instructions

  1. Shred rotisserie chicken by pulling chicken off the bone and pulling apart with two forks (you may also dice chicken into bite size cubs). Once shredded, add the chicken to large mixing bowl.
  2. Prepare other ingredients by chopping and dicing the following: onion, bell pepper, roasted pepper, and hearts of palm. Add those to the chicken.
  3. Finally, add the quartered artichoke hearts and Kalamata olives to the large mixing bowl with the chicken and vegetables.
  4. Prepare the salad dressing by whisking the apple cider vinegar, oregano, salt, pepper and garlic together with the olive oil. Pour dressing over salad mixture. Transfer to air tight container and store in the refrigerator. Works well served over salad greens or in a pita pocket.
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