Greek Salad II Recipe

Greek Salad II Recipe

  • 1 head romaine lettuce- rinsed, dried and chopped
  • 4 stalks celery, chopped
  • 1 onion, chopped
  • 1 (15 ounce) can baby peas
  • 2 ripe tomatoes, cut into wedges
  • 6 ounces crumbled feta cheese
  • 1 1/2 cups mayonnaise
  • 1/2 cup vinaigrette salad dressing
  • 6 ounces marinated chicken
  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.
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