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Greek Salad Bowl

Crispy thin breadsticks such as grissini or low-fat crackers would make an ideal accompaniment to this flavor-packed Mediterranean salad. Check the hearts of palm and artichoke hearts labels carefully if you are watching your sodium intake; sodium levels vary greatly among brands.

Prep: 12 minutes

Oxmoor House APRIL 2009

  • Yield: 6 servings (serving size: 2 cups)
  • Prep time: 12 Minutes


  • 8 cups torn romaine lettuce
  • 2 cups chopped cooked chicken breast (about 3/4 pound)
  • 1 (14-ounce) can hearts of palm (such as Vigo), drained and sliced
  • 1 (14-ounce) can quartered artichoke hearts (such as Vigo), drained
  • 1 cup grape tomatoes, halved
  • 1/2 cup pitted kalamata olives, halved
  • 1/2 cup thinly sliced red onion
  • 1/3 cup light Greek vinaigrette with oregano and feta cheese (such as Good Seasons)


1. Combine all ingredients in a large bowl; toss well to coat. Serve immediately.

Nutritional Information

Amount per serving
  • Calories: 182
  • Calories from fat: 38%
  • Fat: 8g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 2.1g
  • Protein: 18.1g
  • Carbohydrate: 11.1g
  • Fiber: 3.2g
  • Cholesterol: 40mg
  • Iron: 3.4mg
  • Sodium: 695mg
  • Calcium: 67mg

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Greek Salad Bowl Recipe