Chicken Greek Salad

A Greek salad lives or dies on the dressing, and the zero-calorie bottled stuff doesn't taste like much of anything on its own. That's the problem this recipe solves, and it's a one-teaspoon fix.

Season the dressing, not the salad

Stir a teaspoon of Greek seasoning into two or three tablespoons of zero-calorie Italian or balsamic, then let it sit for the few minutes it takes to chop the cucumbers. The dried herbs soften and bloom, and suddenly the dressing has oregano and garlic and dill doing the work that olive oil usually does. If you don't have a Greek blend, the mix is just oregano, garlic powder, basil, dill, rosemary and thyme in whatever ratio you like. The seasoning combos post has a few more like this.

Tip

Chop everything roughly the same size as the chicken. You get a bit of everything in each bite instead of chasing olives around the bowl.

Salty things last

Feta and olives are the loudest ingredients here, and they sink to the bottom if you toss them in with everything else. Scatter them on top after you've dressed the salad. You'll taste them more, and you'll need less of both.

For something warmer with the same flavors, the Greek Cauliflower Rice Skillet takes this idea to the stove. The Greek Power Bowls are this salad's heartier cousin, with hummus and pita for scooping.