Greek Chicken Salad

Super-convenient deli rotisserie chicken makes a robust addition to a Mediterranean salad medley.

Greek Chicken Salad

For less fat use light Italian dressing.

Reduce prep time by purchasing a bag of romaine leaves instead of a head of lettuce.



  • 3/4 cup Italian dressing
  • 1 1/2 teaspoons dried dill weed


  • 12 cups loosely packed torn romaine lettuce
  • 1 deli rotisserie chicken, meat removed from bone, thinly sliced
  • 1 pint (2 cups) cherry tomatoes, halved
  • 1 large cucumber, halved, seeded and sliced
  • 3/4 cup pitted kalamata olives
  • 6 thin slices red onion, separated into rings, rinsed under cold water, patted dry
  • 1 package (4 ounces) crumbled feta cheese (1 cup)


  1. In small bowl or tightly covered container, mix or shake dressing ingredients.
  2. In large bowl, mix lettuce, chicken, tomatoes, cucumber, olives and onion.
  3. Drizzle dressing over salad; toss to coat.
  4. Arrange salad on serving platter.
  5. Sprinkle with cheese.

Prep: 15 min | Total: 15 min | Yield: 6 servings

Nutrition Information: 1 Serving (2 1/2 Cups): Calories 360 (Calories from Fat 190); Total Fat 21g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 90mg; Sodium 970mg; Total Carbohydrate 14g (Dietary Fiber 4g, Sugars 9g); Protein 28g

Percent Daily Value*: Vitamin A 140%; Vitamin C 25%; Calcium 15%; Iron 15%

Exchanges: 1/2 Other Carbohydrate; 1 1/2 Vegetable; 3 1/2 Lean Meat; 2 Fat Carbohydrate Choices: 1

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Betty Crocker

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