Adding roasted chicken to a basic Greek saladtakes it from salad course to main course with all those wonderful flavors still in play.



  • Mince garlic, then mash to a paste with an 1/8 tsp salt. Whisk together garlic paste, lemon zest and juice, oil and pepper to taste, then toss 1/2 cup of lemon vinaigrette with chicken, olives, cheese, parsley and onion and put on a platter.  Quarter each romaine heart and reserve 2 quarters for another use. Arrange tomatoes and lettuce around chicken mixture, then drizzle tomatoes and lettuce with remaining vinaigrette.

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