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The Boston Globe

Food & dining

sunday supper

Recipe for Greek salad with grilled chicken

Serves 4

¼ cup lemon-garlic vinaigrette
¼ cup Greek yogurt
1 chicken skewer
2 romaine hearts, chopped
1 cucumber, sliced
1 pint cherry tomatoes, halved or
quartered
1 can (15 ounces) chickpeas, drained and rinsed
½ red onion, thinly sliced
1 cup canned artichoke hearts,
quartered
½ cup pitted Kalamata olives, halved
Salt and pepper, to taste
½ cup crumbled feta

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