Rotisserie Chicken Greek Salad

(from RobotTwo’s recipe box)

Serves 4 people

Categories: Sonoma Salad Phase 1


  • 1 2- to 2 1/2-pound purchased roasted chicken, whole or cut up
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 clove garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 6 cups torn romaine lettuce
  • 1/3 cup small fresh mint leaves, lightly packed
  • 1/3 cup small fresh oregano leaves, lightly packed
  • 1/3 cup crumbled reduced-fat feta cheese
  • 1/4 cup Kalamata olives, pitted and halved


  1. Remove chicken meat from the bones; discard bones. Cut chicken into bite-size pieces. Place chicken in a medium bowl; set aside. In a small bowl whisk together oil, vinegar, garlic, salt, and pepper. Drizzle chicken with 2 tablespoons of the oil mixture; toss to combine. Meanwhile, in a large bowl toss romaine, mint, and oregano with remaining oil mixture. Arrange on a large serving platter.

  2. Arrange chicken in center of the greens. Sprinkle salad with cheese and olives.

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