Makes 3-4 servings
4 cups chopped Romaine lettuce
1/2 cup feta crumble
1/4 cup sea salt marcona almonds
1/2 sliced English cucumber
3/4 chopped red bell pepper
1 sliced avocado
champagne vinaigrette (options below)
2 diced Greek grilled chicken breast (options below)
pita (optional but recommended)
Add Romaine to large salad bowl and arrange toppings on bed of lettuce. Drizzle desired amount of dressing, toss and enjoy!
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.
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.
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!