Ingredients
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3 cups shredded romaine lettuce
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2 cups chopped cooked chicken
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1 cup garbanzo beans, drained
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2 tomatoes, cut into wedges
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3/4 cup kalamata olive, pitted
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1 (4 ounce) package crumbled feta cheese
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3 tablespoons lemon juice
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1/2 cup olive oil
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1 tablespoon chopped of fresh mint
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1 tablespoon chopped fresh oregano
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1 tablespoon chopped fresh parsley
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1/2 teaspoon salt
Instructions
- Salad: Combine first 5 ingredients in a large bowl.
- Toss with Lemon-Herb Dressing; top with feta cheese.
- Serve with toasted pita bread triangles.
- Enjoy!
- Yield: 4 to 6 servings Lemon-Herb Dressing: Whisk together all ingredients until well blended; chill.
- Yield: about 3/4 cup.