- Romaine Lettuce
- Pulled rotisserie chicken breast
- Feta Cheese
- Halved Cherry Tomatoes
- Diced Red Onion
- Diced Cucumbers
- Kalamata Olives (not on my salad!)
- Sliced Almonds (if desired)
- Lemon juice
- Olive or coconut oil
- Balsamic vinegar
- Greek Yogurt Tzatziki
- Prepare the vegetables by dicing the onion, slicing the tomatoes, and washing and drying the lettuce (I use a salad spinner).
- Mix the lettuce and kale (bag from Costco or Walmart) in a large mixing bowl; pretend you’re at Zupas for extra fun…
- Add olive oil and balsamic vinegar to taste; I prefer a hearty amount for this one. Mix well until the lettuce and kale is covered.
- Next, place the lettuce and kale into your separate, single serving salad bowls; I learned this from my mother and grandmother. Because we like a heavy helping of all the salad toppings, we don’t mix them into the large mixing bowl with the lettuce/kale base; if I were to do that the best part of the salad would sink to the bottom and then you only get a good salad if your serving is plated last. (I call that the Olive Garden effect.)
- Add the chicken and squeeze lemon juice on top of it.
- Throw the tomatoes, onions, cucumbers, almonds, and feta onto the salad. Feta goes last because when you see feta, your brain gets excited! It needs to be the cherry on top in the Greek salad world.
- Sprinkle salt.
- Last, plop a dollop of Greek Yogurt Tzatiki on the top.