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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- 1 pound chicken (cooked and chopped)
- 8 cups mixed greens (chopped)
- 4 ounces black olive (sliced)
- 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
- 1/2 tablespoon dried oregano
- 2 cloves garlic (minced)
- 3/4 teaspoons dried basil
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground ginger
- 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.