This salad is wonderful. I made it with brown rice and as other posters have stated it's very fresh. Add a bit of dressing to adjust to your preference instead of just pouring it all on. I'm not a fan of that much olive oil in my food. I'll definately be making it again.

Reviewed On: Jun. 9, 2009

I sauted the red onion with some four seranno and one large jalapeno pepper that I had completely deseeded and deveined. This kept the heat from the peppers way down. Right before adding rotissery chicken, I added a small can of chopped green chiles which REALLY boosted the flavor! From there I followed the recipe as written. Being from Texas I am really picky with my Mexican food and these were fabulous! Oh, in the end, I used Enchilada Sauce rather than taco.

Reviewed On: Nov. 4, 2008

I've been using this site for years and have never rated a recipe however, I had to take the time on this one. It was excellent. I used all of the juices from both the tomatoes and artichokes. I added a little bit of corn starch mixed with water to thicken it up and let it simmer at the end. I also used more feta, olives, a few sundried tomatoes and lots of greek seasoning that you can find at the grocery store...it was really, really good!!!

Reviewed On: Jun. 11, 2008