Greek Romaine Salad

Ingredients

• Lettuce

  Romaine or cos, raw

  4 head or 2.5kg

• Olives, Kalamata

  Pitted Greek Kalamata olives - Meijer

  25 olives or 94g

• Feta cheese

  10 oz or 284g

• Cucumber

  With peel, raw

  3 cucumber or 903g

• Boneless Skinless Chicken Thighs

  Freshdirect

  10 oz raw or 283g

• Onions

  Young green, tops only

  5 stalk or 60g

• Extra Virgin Olive Oil

  Olive Oil - Tesco

  8 tbspn or 120g

• Lemon juice

  Raw

  2 lemon yields or 94g

• Red wine vinegar

  2 tsp or 10g

• Oregano

  Freshdirect

  1 tablespoon or 6g

• Garlic

  Raw

  2 clove or 6g

• Dijon mustard

  Grey poupon

  ½ tsp or 3g

• Sea Salt

  Wegmans

  ¼ tsp or 1g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Bake chicken thighs at 350 in the oven for 25 min, until done.
2. Chop green onions, olives, cucumber, dice tomatoes (Seeds and juices do not go in salad), cut cooked chicken into bite sized pieces.
3. Make salad dressing: Combine olive oil, lemon juice, red wine vinegar, garlic oregano, salt, pepper. Whisk to combine.
4. Divide the rest of the salad ingredients evenly into 5 separate containers. Store in refrigerator until ready to eat.
5. Separate salad into 5 even portions to store in the fridge. Store the salad dressing in 5 separate small containers to combine to salad just before eating.
6. When ready to EAT: add a single serving of dressing (1/5th of the dressing) to the salad and enjoy.

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