Greek Chicken Salad (Low FODMAP)
15 Minutes prep • Low FODMAP • Gluten-free • Keto-friendly • Serves 4 • Ok to make ahead: Steps 1-2
This is the perfect follow-up to the Mediterranean chicken skewers I published last week. I had some of the skewers left over and the chicken made the perfect complement to this classic Greek salad. It’s quick to make, and the flavors are fresh and vibrant. If you can get fresh Oregano for the dressing, it’s a delicious addition.
Ingredients: Salad
1 head Romaine lettuce, washed, spun dry, and chopped
4 Persian cucumbers, chopped
1 Roma tomato, chopped
1/2 cup crumbled Feta
1/2 cup Kalamata olives, halved
2 cups of cooked chicken (my Mediterranean Chicken Skewers are a great choice here)
Ingredients: Dressing
1/4 cup extra-virgin olive oil
1/4 cup lemon juice
1 tablespoon fresh oregano, chopped (or 1 teaspoon dry oregano)
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
Directions
(1) Prepare: Wash and chop the lettuce, cucumbers, and tomato. Chop the cooked chicken.
(2) Make the dressing: Combine all ingredients in a jar or small bowl. Shake or whisk to combine.
(3) Make the salad: Combine all ingredients in a large salad bowl. Drizzle the dressing over the salad and toss to combine.
(4) Plate and serve: Serve generous portions. No need to add anything else!
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
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