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  • Dani Fontanesi

Greek Salad with Rotisserie Chicken

Updated: Sep 14, 2020

This is a super quick and easy weekday recipe that's light, healthy, and great for summer!



1 head of romaine lettuce

1 lb ripe red tomatoes

1 English cucumber (or 2-3 small Persian cucumbers)

3/4 cup pitted kalamata olives

1 tbsp capers

1/2 medium yellow or red onion

8 oz Greek feta cheese

1/2 small/med rotisserie chicken


2 tbsp red wine vinegar

1 clove garlic

1/4 cup olive oil

1/2 tsp white sugar

  1. Salad: Thoroughly wash all produce. Roughly chop the romaine lettuce. Quarter the tomatoes (or chop into bite sized pieces). Quarter the cucumber lengthwise, then slice into 1/2 inch slices. Slice the kalamata olives in half. Roughly chop the onions. Slice the feta cheese into 1/2 inch thick pieces. Combine everything into a large bowl with the capers.

  2. Dressing: In a bowl or glass measuring cup, whisk together the olive oil, vinegar, garlic, and sugar.

  3. Drizzle the dressing over the salad to taste, reserving some to drizzle over individual salads. Season with salt and pepper. Mix together in large bowl.

  4. Slice the breast meat from the rotisserie chicken and pull apart into bite-sized pieces. Set aside.

  5. Spoon the salad into individual plates. Top with rotisserie chicken to taste.

  6. Enjoy!

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