Debbie Rueben developed this main-dish salad for her daughter's wedding reception. Use leftover cooked chicken or roast chicken from a deli (buy about 1 1/2 lb. chicken on the bone to get 12 oz. meat). You can make the dressing up to 2 days ahead; cover and chill.

Debbie Rueben, Lebanon, Oregon
Recipe by Sunset July 2002

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Recipe Summary

Yield:
Makes 3 to 4 main-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, whirl olive oil, lemon juice, feta, garlic, basil, oregano, salt, and pepper until smooth.

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  • In a large bowl, combine chicken, bread cubes, tomatoes, red and yellow bell pepper, onion, and olives. Add dressing and mix gently to coat.

  • Divide salad mix evenly among four plates. Mound bread mixture over greens.

Nutrition Facts

685 calories; calories from fat 55%; protein 34g; fat 42g; saturated fat 9.2g; carbohydrates 42g; fiber 4g; sodium 1115mg; cholesterol 95mg.
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