Greek Chicken Salad

photo by:kraft

Fantastic salad! The only thing I would change is use a bit less Italian dressing. It was a little 'wet.' But the flavors were delightful and the preparation was fast and e...read more

posted by

a cook

on 8/27/2003

time

prep:

10 min

total:

20 min

servings

total:

4 (3-cup) servings

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What You Need

1/2

cup plus 3 Tbsp. KRAFT Fat Free Italian Dressing, divided

tsp. dried oregano leaves, crushed

lb. boneless skinless chicken breasts, cut into strips

bag (10 oz.) salad greens

pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese

plum tomatoes, sliced

1/2

medium cucumber, seeded, sliced and quartered

1/2

cup thinly sliced red onion

1/2

cup pitted black olives

Make It

MIX dressing and oregano. Remove 3 Tbsp. of the dressing mixture; place in large skillet. Add chicken; cook and stir on medium heat 10 minutes or until chicken is cooked through.

TOSS greens with cheese, tomatoes, vegetables and olives in large bowl. Add remaining dressing mixture; mix lightly.

PLACE greens mixture on serving platter; top with warm chicken mixture.

Kraft Kitchens Tips

Keeping it Safe

Cutting raw boneless chicken breasts into pieces is a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen.

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elainehughes36

posted:7/4/2002

I loved this salad! I substituted frozen fajita strips of chicken for the fresh raw chicken. I also used a raspberry vinaigrette dressing (Kraft Light Done Right) on my salad--delicious ! Elaine

a cook

posted:6/14/2002

I made this recipie as it was written except I poured ranch dressing on the chicken instead of italian. I did use Italian dressing for the salad. I hate chicken but fixed this way I just loved it and so did my family!!!!

BrittRougeau

posted:6/11/2002

Looks (and tastes) better than what you order at a restaurant. Very easy to make.

Papi1

posted:5/31/2002

a cook

posted:2/18/2002

A delicious Greek salad. The chicken makes it a meal.