Greek Salad II

Greek Salad II

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"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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40 m servings 755 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 755 kcal
  • 38%
  • Fat:
  • 68.2 g
  • 105%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 1181 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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This recipe was very good! The only changes tat I made were that I didn't add the peas, and I added lots of carrots! Thanks for the fantastic recipe! :D

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