Greek Chicken Salad with Mint Vinaigrette Kalamata olives, feta cheese, tomato, cucumber and more collaborate in this refreshing toss-together treat. Prep Time:10 min Start to Finish:10 min Makes:4 servings Mint Vinaigrette3tablespoons lemon juice1to 2 tablespoons olive or vegetable oil, if desired1 1/2teaspoons chopped fresh or 1/2 teaspoon dried mint leaves1/2teaspoon salt1/8teaspoon pepper1small clove garlic, finely choppedSalad6cups bite-size pieces assorted salad greens2cups cut-up cooked chicken1/3cup crumbled feta cheese1medium tomato, cut into wedges1/2cucumber, cut lengthwise in half, seeded and cut into 1/4-inch slices1/2green bell pepper, coarsely chopped2medium green onions, sliced (2 tablespoons)12kalamata or pitted ripe olives 1.In tightly covered container, shake all vinaigrette ingredients until well blended.2.In large bowl, mix all salad ingredients. Add vinaigrette; toss to mix. Nutrition Information 1 Serving: Calories 200 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 4 g); Cholesterol 70 mg; Sodium 640 mg; Total Carbohydrate 8 g (Dietary Fiber 3 g); Protein 24 g Percent Daily Value*: Vitamin A 62 %; Vitamin C 64 %; Calcium 14 %; Iron 14 % Exchanges: 2 Vegetable; 3 Lean Meat *Percent Daily Values are based on a 2,000 calorie diet. Did You Know? Feta is a soft, crumbly cheese with a sharp, salty flavor. Traditionally, this classic Greek cheese was made with sheep or goat*s milk, although today it*s often made with cow*s milk.Time Saver Leftover cooked chicken is perfect for no-cook supper salads. If you don*t have any on hand, pick up cooked chicken at your supermarket deli, or use canned cooked chicken.
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