This High-Protein Greek Salad Will Be on Repeat All Summer Long
Ingredient
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2 cups chopped cooked chicken breast
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2 (15.5 ounce) cans cannellini beans, drained and rinsed
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1 pint cherry tomatoes, drained
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1 cup chopped mini cucumber
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1/2 red onion, diced
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1/2 cup crumbled feta cheese
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1/2 cup Kalamata olives, pitted and chopped
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3 tablespoons red wine vinegar
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3 tablespoons extra virgin olive oil
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1 teaspoon dried Greek oregano
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½ teaspoon sea salt, or to taste
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½ teaspoon freshly ground black pepper, or to taste
Direction
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Combine beans, tomatoes, chicken, feta, cucumber, onion, olives, red wine vinegar, olive oil, oregano, salt, and black pepper in a large bowl; toss until well mixed. Serve immediately or refrigerate until chilled.
