It almost hit 100 degrees F in Chicago last week. 100 DEGREES. My car was 99 degrees at the end of the day…When I got home, my apartment was 85 degrees. My face was melting. I was hangry and hot and not even about to turn the oven on to make dinner.
I could have just bitten the bullet and gone to Chipotle on the way home like I actually wanted to, but I decided to be good and make a salad instead.
This chopped Greek salad was actually really refreshing and tasty, and if you’re from the Chicagoland area, is a pretty close copycat recipe of the Portillo’s Greek Salad.
I also added a slice of olive focaccia bread, which was a delicious addition to this light dinner.
Another little tip…I also season my tomatoes before adding them to basically anything. Just a little salt and pepper makes them even better on a sandwich or in a salad. You’re welcome. 🙂
Chopped Greek Salad Recipe
- 5-6 chicken tenders, cooked and cut into bite-sized pieces
- 1 head romaine lettuce, chopped
- 1 cucumber, chopped
- ½ red onion, chopped
- 2-3 handfuls Kalamata olives, pitted
- 2-3 handfuls orange or red cherry tomatoes, sliced in half lengthwise
- Feta cheese, crumbled
Once your chicken is cooked (I seasoned mine with salt and pepper), set it aside to cool completely, then cut it into bite-sized pieces.
Then just toss together the rest of the ingredients and top the salad with additional feta cheese and cooked chicken! I served mine with a store-bought Greek dressing, but you can use whatever vinaigrette or lemon-based dressing you like!
Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.