Ingredients for salad:

  • 2 heads of romaine lettuce
  • 1 small cucumber
  • 1 red bell pepper
  • 1 C. cherry tomatoes
  • 1/4 C. kalamata olives
  • 4 oz. feta crumbles
  • 1/4 of a red onion, finely chopped
  • 2 chicken breasts, cubed and cooked
  • salt
  • pepper
  • olive oil
  • 1 tsp. dried oregano

Ingredients for dressing:

  • 1/3 C. sour cream or Greek yogurt
  • 1 TB. lemon juice
  • 1/2 tsp. dill
  • salt and pepper to taste
  • 3 TB. finely chopped cucumber

Cooking the Chicken

Cut your chicken breasts into large bite sized pieces.

In a large skillet, preheat over medium-high heat. Drizzle some olive oil into the pan and add the chunked pieces of chicken. Add salt, pepper, and oregano to chicken. Cook for 7-8 minutes or until chicken pieces are browned and cooked through.

Making the Salad

Chop all of the ingredients into small, bite sized pieces. We decided to add ours in nice single file groupings for a Cobb salad look. Then, top with cooked chicken and dressing.

Making the Dressing

Add the sour cream or Greek yogurt to a small bowl. Add lemon juice, salt, pepper, finely chopped cucumber and dill. Whisk together and add to salad.