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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."

Rate/Review | Read Reviews (1)

What to Drink?
	Beer

Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

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

Preheat grill to medium-high heat.
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.
In a large bowl, combine Romaine, celery, onion, peas, tomatoes and toss with enough vinaigrette to coat.
In a food processor, add the crumbled feta and mayonnaise. Blend until smooth.
Place the tossed salad on a dinner plate and top with the feta mixture and grilled chicken or beef.