Ingredients
Makes 3-4 servings
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4 cups chopped Romaine lettuce
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1/2 cup feta crumble
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1/4 cup sea salt marcona almonds
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1/2 sliced English cucumber
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3/4 chopped red bell pepper
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1 sliced avocado
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champagne vinaigrette (options below)
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2 diced Greek grilled chicken breast (options below)
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pita (optional but recommended)
Assembly
Add Romaine to large salad bowl and arrange toppings on bed of lettuce. Drizzle desired amount of dressing, toss and enjoy!
Dressing
Martha's recipe I like to use this recipe, I add a dash of hot sauce or a few jalapeño seeds for a little kick
Girards Champagne Vinaigrette they pretty much stock it at most grocery stores it's one of my favorite champagne vinaigrette dressings.
Chicken Breast
Option 1 : if you prep it at home, marinate for at least 2 hours in Italian dressing, I like this brand, it seems to give it a nice light char coating and perfect flavor.
Option 2: if pressed for time or my husband is not available to grill, I just buy the Greek chicken breast in the deli at the grocery store. You can get any grilled chicken but I recommend the Greek/Italian or any herb breast.
Variations
Vegetarian: Omit the chicken, and a little extra cheese, almonds and avocado. This is my favorite way to make this salad. The almonds and the avocados are really satisfying and I don't feel like I'm missing out on protein.
Vegan: omit the chicken and the cheese and try this almond non dairy feta.
I really hope these options and recommendations guide you into making this delicious salad to tailor your needs!
Enjoy!