Cooking In The Heart Of Virginia: Greek Chicken Salad - - ABC13

Greek Chicken Salad

Greek Chicken Salad
By: Chef Emerald Coleman


  • 3 cups cooked Chicken, chopped
  • 1 pint Grape tomatoes, halved
  • 1 cup Fennel, sliced
  • 1 cup Seedless cucumber, chopped
  • 1 cup Green bell pepper, chopped
  • 1 cup pitted Kalamata olives, halved
  • Dill vinaigrette
  • Pita rounds, halved
  • Green leaf lettuce


1. In large bowl, stir together chicken and next 5 ingredients.

2. Add Dill vinaigrette, stirring to combine.

3. Cover and refrigerate for up to 3 days.

Serve in pita halves, if desired.

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