Greek Salad
Author: Mandy Bird
Serves: 4
- 2 C. cooked chicken, shredded or cubed and cooled
- 1 cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 2 Roma tomatoes, chopped
- ½ red onion, chopped
- ½ (14-16 oz) can garbanzo beans, drained
- ¾ C. crumbled feta
- 2 Tbsp. red wine vinegar
- 1 tsp. dried oregano
- salt and pepper to taste
- ¼ C. olive oil
- Stir together the chicken, cucumber, bell pepper, tomato, onion, beans and feta in a large bowl.
- In a separate bowl, whisk together the vinegar and oregano with a few pinches of salt and pepper.
- Slowly drizzle in the olive oil, whisking to combine.
- Pour the dressing over the salad and toss.
- Refrigerate at least 30 minutes.
- Serve.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/greek-salad/
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