Greek Chicken Salad with Brothy Soup

American · Autumn · 40 min · Serves 4 · By The Lesapor Kitchen

This Greek Chicken Salad paired with a light brothy soup is perfect for an autumn dinner. It's easy to make and packed with fresh, delicious flavors.

Ingredients

• 1 pound boneless chicken breast, cooked and sliced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup kalamata olives, pitted and sliced
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper, to taste
• 4 cups chicken broth
• 2 cloves garlic, minced
• 1 teaspoon dried oregano

Method

1. In a large bowl, combine the cooked chicken, cherry tomatoes, cucumber, red onion, feta cheese, and kalamata olives.
2. In a small bowl, whisk together the olive oil and red wine vinegar. Season with salt and pepper to taste.
3. Pour the dressing over the salad and toss well to combine. Set aside.
4. In a medium pot, bring the chicken broth to a simmer over medium heat. Add the minced garlic and dried oregano.
5. Simmer the broth for 10 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper as needed.
6. Serve the Greek Salad with a side of the light garlic oregano broth for a comforting and balanced meal.