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Mediterranean Chopped Salad

Mediterranean Chopped Salad
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This Mediterranean Chopped Salad is perfect for lunch or dinner and a great way to repurpose leftover chicken! Let the veggies marinate and toss with lettuce just before serving!

Ingredients

Scale

For the salad:

  • 1 pint cherry or grape tomatoes, quartered
  • half an English cucumber (more if desired)
  • 1/2 a medium red onion, diced (approx 1 cup)
  • 1 red bell pepper, diced
  • 1 (14.5) oz can chickpeas, drained
  • 1/2 cup crumbled feta
  • 1/4 cup fresh parsley, chopped
  • 2 oz can sliced black olives, optional
  • 1 pound cooked chicken, diced
  • 6 cups Romaine lettuce, finely chopped
  • 1 medium avocado, diced

For the dressing:

  • 1/4 cup oil (I use avocado oil)
  • 1/4 cup red wine vinegar
  • juice from half a lemon
  • 2– 3 tsp dijon mustard
  • 1/2 tsp oregano
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1 – 2 tsp maple syrup or honey (to taste)

Instructions

  1. Place diced tomatoes, cucumber, red onion, bell pepper, chickpeas, feta, fresh parsley, olives and chicken in a large bowl or container.
  2. Combine all dressing ingredients in a glass jar with a lid and shake until well combined.
  3. Pour over the veggie and chicken mixture and let marinate at least an hour, up to overnight.
  4. When ready to serve, pour the mixture over the lettuce and toss well. Top with avocado and serve.

Find it online: https://dietplan.cc/mediterranean-chopped-salad/