Ingredients
Scale
For the dressing:
- 1/4 cup plain Greek yogurt
- 1/4 cup light mayonnaise
- 1/4 cup milk
- 3 marinated artichoke hearts
- 1 – 2 Tablespoons artichoke marinade
- 1/2 teaspoon granulated garlic or 2 – 4 cloves garlic, peeled
- 1/2 teaspoon onion powder
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper (or to taste)
- 1/2 oz. feta (I suggest marinated feta – recipe here)
- 1/2 – 1 teaspoon Dijon mustard
- Juice of 1/2 lemon
- 1 Tablespoon extra virgin olive oil (for more flavor, use the oil from the marinated feta)
Per serving of salad:
- About 2 cups salad mix (romaine, red cabbage, matchstick carrots, chopped bell peppers, sweet onion)
- 1 –2 breaded chicken tenders or nuggets, cooked and sliced – or leftover chicken, chopped
- 1/3 of an avocado, sliced or cut into chunks
- 3 – 5 marinated artichoke hearts, chopped if desired
- A small handful of fresh, sweet cherry tomatoes, halved
- Fresh basil leaves (and flowers if you have them)
- 1– 3 cubes marinated feta cheese (recipe here) – or crumbled feta
- 1 – 2 Tablespoons chopped smokehouse almonds (or nuts of choice)
Instructions
- Put all the dressing ingredients into a small blender cup or mini food processor. Blend until smooth. Set aside.
- Make a salad mix by tossing together romaine, chopped red cabbage, matchstick carrots, chopped bell peppers and thin sliced sweet onion. Line your salad bowl(s) liberally with the mix.
- Top with chopped chicken, avocado, artichoke hearts, and tomatoes. Sprinkle with basil leaves, feta, and almonds.
- Serve with the dressing and enjoy!
Notes
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