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Greek Salad II

By: RLW401  
"Use your favorite vinaigrette or marinade for this salad and serve with hot bread for a hearty meal. This is also delicious without the chicken or beef."

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Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 4 to 6 servings
 

Ingredients

  • 1 head romaine lettuce- rinsed, dried and chopped
  • 4 stalks celery, chopped
  • 1 onion, chopped
  • 1 (15 ounce) can baby peas
  • 2 ripe tomatoes, cut into wedges
  • 6 ounces crumbled feta cheese
  • 1 1/2 cups mayonnaise
  • 1/2 cup vinaigrette salad dressing
  • 6 ounces marinated chicken

Directions

  1. Preheat grill to medium-high heat.
  2. Remove chicken from marinade and drain. Place on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.
  3. In a large bowl, combine Romaine, celery, onion, peas, tomatoes and toss with enough vinaigrette to coat.
  4. In a food processor, add the crumbled feta and mayonnaise. Blend until smooth.
  5. Place the tossed salad on a dinner plate and top with the feta mixture and grilled chicken or beef.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 753 | Total Fat: 68.2g | Cholesterol: 92mg

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