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The Boston Globe

Food & dining

sunday supper

Recipe for Greek salad with grilled chicken

Karoline Boehm Goodnick for The Boston globe

Serves 4

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

1. In a small bowl, whisk together the lemon-garlic vinaigrette and yogurt.

2. Remove chicken from the skewer and cut the meat into slices.

Continue reading below

3. In a large bowl, combine chicken, romaine, cucumber, tomatoes, chickpeas, red onion, artichokes, olives, salt, and pepper. Toss with dressing to coat well. Taste for seasoning, and add more salt and pepper, if you like.

4. Divide among 4 bowls, and sprinkle with feta.

Karoline Boehm Goodnick

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