Skinny Greek Recipe

Prepare vegetables

Wash all produce. Peel the cucumber if desired; slice lengthwise and scoop seeds if very watery, then cut into half-moons about 1/4 inch thick. Halve the Roma tomatoes and cherry tomatoes (leave cherry tomatoes halved). Thinly slice the red onion into rings and separate. Core, seed and thinly slice the green bell pepper. Roughly chop or tear the greens and transfer to a large mixing bowl.

Add the cucumber, Roma and cherry tomatoes, red onion, green pepper, Kalamata olives and chopped parsley to the bowl of greens. Sprinkle the dried or fresh oregano over the vegetables and gently toss to combine so ingredients are evenly distributed.

Cook the chicken (if needed)

If your chicken is not cooked, poach or grill a 12 oz boneless skinless chicken breast: for poaching, simmer in water or low-sodium chicken broth for 12–15 minutes until internal temperature reaches 165°F (74°C). Allow to rest 5 minutes, then slice or shred. For grilling, season lightly with salt and pepper and cook 6–7 minutes per side until done, then rest and slice.

Scatter the sliced/shredded chicken over the mixed salad. Crumble reduced-fat feta evenly over the top.

In a small jar or bowl combine the lemon juice, red wine vinegar, Dijon mustard, minced garlic, honey (if using), salt and black pepper. Whisk or shake until combined.

Slowly whisk in the 2 tsp olive oil. Add 1–2 tablespoons water to thin to desired consistency. Taste and adjust seasoning: add more salt, pepper or a touch more honey if too sharp. The dressing should be bright and tangy but low in oil.

Pour about half the dressing over the salad and toss gently to coat the vegetables and chicken. Reserve the remaining dressing for serving so each person can add more if desired.

Divide the salad among 2 plates or bowls. Sprinkle the lemon zest and crushed red pepper flakes (if using) over each serving. Serve immediately with extra dressing on the side.

Store leftovers (dressing separate) in airtight containers: salad components will keep 1–2 days refrigerated; dressing keeps up to 5 days.