Ingredients
- 1 large head romaine lettuce, chopped
- 1 pound cooked chicken, cut into bite-sized pieces
- ½ cup crumbled feta cheese
- 4 to 5 green onions, sliced
- ½ bunch fresh dill, chopped
- Pita chips, crushed (for serving)
- ¼ cup olive oil
- ⅛ cup fresh lemon juice
- ½ tablespoon honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Instructions
- In a small jar or bowl, whisk together olive oil, lemon juice, honey, salt, black pepper, and red pepper flakes until smooth to make the vinaigrette. Set aside.
- In a large mixing bowl, combine romaine lettuce, chicken, feta cheese, green onions, and dill.
- Pour the vinaigrette over the salad and toss well to coat evenly.
- Top with crushed pita chips or serve them on the side for added crunch.
Notes
- Omit chicken for a vegetarian version.
- Swap chicken with grilled steak, shrimp, or salmon for variety.
- Add cucumber, zucchini, red bell peppers, or avocado for extra flavor and texture.
- Use salt and vinegar chips instead of pita chips for a tangy twist.
- Store vinaigrette separately if prepping ahead to keep lettuce crisp.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 3g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg
