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Greek Salad II


"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
Original recipe yields 5 servings (4 to 6 servings)

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  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.

Nutrition Facts

Per Serving: 755 calories; 68.2 g fat; 21.9 g carbohydrates; 16.7 g protein; 78 mg cholesterol; 1181 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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