Simple Greek Salad
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This Greek Salad makes for an incredible main dish and can also be served as a side salad if you omit the chicken. It’s autoimmune protocol compliant, meaning it has no dairy or nightshades like a more traditional Greek Salad would, and it’s just drowning in flavor. You won’t miss the feta or tomatoes at all, I promise! This is one of my favorite salads to throw together for a quick lunch, with or without the meat.
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Greek Salad
Ingredients
- 1 pound chicken cooked and chopped
- 8 cups mixed greens chopped
- 4 ounces black olive sliced, omit for low-histamine
- 1 cup cucumber sliced
- 1 whole red onion chopped
- 3/4 cup extra virgin olive oil
- 1/3 cup lemon juice omit for low-histamine
- 1 1/3 tablespoons apple cider vinegar omit for low-histamine
- 1/2 tablespoon dried oregano
- 2 cloves garlic minced
- 3/4 teaspoons dried basil
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground ginger
Equipment
Instructions
- Combine the chicken, lettuce, olives, cucumber, and red onion in a large bowl.
- Separately, combine the remaining ingredients, then pour over the salad just before serving.
Is white vinegar okay on aip? Or is Apple cider vinegar just better?
White vinegar is not AIP because it is made from grain.
Hi Christina, this salad is delicious! I have to tell you – I read the first sentence about 8 times in a row, confused because there is no mention of “nut cheese” in the ingredients list (and I know nuts are not AIP). It took making the recipe to understand that the dressing ingredients will congeal into a solid in the fridge, in a consistency similar to feta. I’m a little sleep deprived so it could be just me, and I thought I’d share in case other people were also confused. I am half way through your “28 Days of AIP” recipes and really loving the food – thanks for your work!
Thank you! I’ll definitely update the description!