Recipe By Anonymous
Rating
Published May 21st
Prep 15m Cook - Additional 1h Ready In 1h 15m
Servings 4 servings Calories 192.9

A Mediterranean classic. Serve, smile and say ‘It’s all Greek to me!.’

Recipe Ingredients

  • 2 cups cubed, cooked chicken meat
  • ½ cup sliced carrots
  • ½ cup sliced cucumber
  • ¼ cup sliced black olives
  • ¼ cup crumbled feta cheese
  • ¼ cup Italian-style salad dressing

Cooking Directions

  1. 1 In a large bowl combine the chicken, carrots, cucumber, olives and cheese. Gently mix together. Add the salad dressing and mix well.
  2. 2 Cover and refrigerate. Let flavors marinate for at least 1 hour. Serve on a bed of lettuce if desired.

Nutrition Facts

  • Calories 192.9
  • Carbohydrate 4.3 g
  • Cholesterol 60.8 mg
  • Fat 10 g
  • Fiber 0.8 g
  • Protein 20.7 g
  • Saturated Fat 3 g
  • Sodium 471.6 mg
  • Sugar 2.3 g

Reviews

  1. I did not like this at all. It was salty and vinegary.
  2. I made this and a Greek salad last night at 11 pm for my boyfriend and I. IT WAS FANTASTIC! I whipped it up and it was refreshing and crunchy and very satisfying. I followed the recipe exactly as it said and found maybe just a tad bland. I think a touch of chili or - Read more ...
  3. This is yummy. My changes: omitted the olives (husband hates them) increased the cucumbers (too many from the garden!) doubled the feta added about 3 Tbsp of mayo a dash or 2 of dill and used Gazebo Room greek salad dressing instead of italian. Tastes great in whole wheat pitas!
  4. Very nice! I cubed three chicken breats. Used 1/2 cup of italian dressing and one container of feta. I made this for a party and many of my friends enjoyed it. Next time I will try the Pita idea.
  5. We love this recipe. I often use this for taking lunch to teachers. The recipe is always requested.
  6. I cut up my raw chicken and sauted in greek dressing. Then tossed everything together using Ken's Greek dressing while the chicken was still hot. This helped wilt the veggies. When it was a bit cooler,I added 2 cups of Feta Cheese which melted slightly over all. Refrigerated it over night and got RAVE reviews.
  7. This was ok (my husband liked it better than I did). It wasn't *bad* but it didn't taste really Greek to me. If I were to do it again I'd double the feta, use Greek salad dressing instead of Italian, and Greek olives instead of just black olives. Then I'd serve it in a pita - Read more ...

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