Greek Goddess Salad Recipe

Greek Goddess Salad Recipe

Use chef Devin Alexander’s recipe for this tasty Greek salad as a side or entrée.

5 col

Use a mini-food processor to easily prepare this delicious Greek salad.

4 pitted Kalamata olives
1 medium garlic clove
3 tablespoons flat leaf parsley leaves
1⁄4 cup fresh-squeezed lemon juice, or more to taste
1⁄2 medium cucumber, seeded and chopped into 1⁄2-inch pieces
1⁄2 medium red or orange bell pepper, cored, seeded and chopped into 1⁄2-inch pieces (about 1 cup)
1 medium tomato, seeded and chopped into 1⁄2-inch pieces (about 1⁄2 cup)
1/3 cup finely chopped red onion
1 ounce crumbled, reduced-fat feta cheese
4 ounce grilled chicken breast, sliced (optional)



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  1. By hand, or in a mini-food processor fitted with a chopping blade, finely chop the olives, garlic and parsley. Stir in the lemon juice.
  2. Combine the cucumber, bell pepper, tomatoes, onion and 3/4 ounce of the feta. Toss in the olive mixture then top with the remaining feta. If desired, top with grilled chicken.

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