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Mediterranean Salad

This is an easy, takeable lunch based on a recipe by Ali from the blog Gimme Some Oven. We rounded it out into a filling meal by adding chicken, fresh red peppers, and olives. This is another one of our easy salad staples.
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Servings 6 servings

Ingredients
  

Salad

  • 1 rotisserie chicken (shredded white meat)
  • 5 oz baby arugula
  • 1 15.5 oz can chickpeas
  • 1 2.25 oz can sliced olives
  • 1 cucumber
  • 1 large red pepper
  • 1/2 red onion
  • 1/2 cup crumbled feta

Greek Vinaigrette

  • 1/2 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp freshly-cracked black pepper
  • 1 tsp garlic powder

Instructions
 

  • Divide the arugula into 6 servings.
  • Shred the white meat from the rotisserie chicken into bite-sized pieces and divide evenly across all 6 servings.
  • Prep the vegetables by dicing the red pepper, red onion, and cucumber. I typically cut the cucumber into quarters and then chop it into thin pieces.
  • Drain and rinse the chick peas and sliced olives.
  • Assemble the salad by dividing the chick peas, olives, cucumber, red pepper, red onion, and feta evenly across the 6 servings.
  • To make the dressing, add all of the ingredients to a mason jar and shake it well to combine.
  • Drizzle the dressing over the top and enjoy!