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Greek Chicken Tossed Salad

“I came up with this salad for a work luncheon, and everyone loved the combination," recalls Susan Harman of Pacifica, California. "Using pre-sliced mushrooms and pepperoncinis, pre-crumbled feta cheese and bottled salad dressing makes it a great time-saver, too.”
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    5 servings

Ingredients

  • 4 cups spring mix salad greens
  • 1 cup sliced fresh mushrooms
  • 1 cup cherry tomatoes
  • 1 cup pitted ripe olives, drained
  • 1 cup (4 ounces) crumbled feta cheese
  • 1/4 cup sliced pepperoncini
  • 2/3 cup creamy Parmesan Romano salad dressing
  • 25 to 30 pieces breaded chicken nuggets, baked according to package directions, optional

Directions

  • In a large salad bowl, combine the first six ingredients. If desired add 5-6 cooked chicken nuggets. Drizzle with dressing and toss to coat. Serve immediately.
Editor's Note
Look for pepperoncini (pickled peppers) in the pickle and olive section of your grocery store.
Nutrition Facts
1-1/3 cups: 251 calories, 21g fat (5g saturated fat), 23mg cholesterol, 762mg sodium, 7g carbohydrate (2g sugars, 3g fiber), 7g protein.

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