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Greek Salad with Pulled Oven Roasted Chicken, Potato Salad, Beets & Greek Dressing
Recipes
Greek Salad with Pulled Oven Roasted Chicken, Potato Salad, Beets & Greek Dressing
6 servings
20 minutes total

Ingredients

  • 1 Deli original oven-roasted chicken, chilled
  • 1 cup Greek dressing, divided
  • ¼ medium red onion
  • 1 large heirloom tomato
  • ½ seedless cucumber
  • 2 refrigerated cooked beets
  • 2 heads romaine hearts
  • 4 oz feta cheese
  • ½ cup Kalamata olives
  • 8 oz Deli potato salad
  • 8 pepperoncini peppers

Steps

    1. Shred chicken (white meat only; 2 cups). Combine in small bowl: chicken and ⅓ cup Greek dressing until blended.
    2. Thinly slice onion; cut tomato, cucumber, and beets into ½-inch pieces. Cut romaine into 1-inch pieces. Crumble feta; drain and rinse olives.
    3. Combine lettuce and ⅓ cup dressing in large bowl until coated. Transfer dressed lettuce to large serving platter. Mound potato salad in center of lettuce, then arrange onion, cucumber, tomatoes, beets, olives, and chicken around potato salad. Top with feta and arrange pepperoncini around outside of salad; drizzle salad with remaining ⅓ cup dressing. Serve.

Amount per ⅙ recipe serving: Calories 360, Total Fat 25g, Sat Fat 7g, Trans Fat 0g, Chol 65mg, Sodium 1090mg, Total Carb 18g, Fiber 1g, Sugars 6g, Protein 15g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 10%