Yanni’s in DTC has one of the most amazing Greek salads… and sometimes I get a craving for their Athenian salad like whoa. There’s something delicious about the combination of all of those beautiful veggies, pepperoncini peppers, and zesty Greek dressing.
Now that I work from home, it’s not exactly close to zip over to Yanni’s so I decided to take matters into my own hands and create an at-home version.
Confession: I took a shortcut in making this meal. I purchased a light Greek dressing from the grocery store as opposed to making my own. I love the Cardini brand light dressings, but feel free to try any variety of dressing for this that’s on the light side and you’ll be right where you need to be. I also leave off the feta even when I order in the restaurant. I’m just not a fan of feta… if you must have feta, consider serving size and account for it accordingly.
Greek Style Chicken Salad
1 package Jenny Craig Grilled Chicken Sandwich
2 Tbsp. light Greek salad dressing
1/4 cup red onion, spiralized
1/3 cup sliced grape tomatoes
1/3 cup sliced english cucumber
2 radishes, sliced
3 cups butter lettuce
3 kalamata olives, finely chopped
1. Arrange your veggies in a large salad bowl.
2. Prepare your chicken sandwich per packaging instructions. Set bun aside, and slice your chicken.
3. Place your chicken atop the salad.
4. Top with dressing.
5. Toast the bun in the toaster, and chop bread into crouton sized bites. Top the chicken with the chopped kalamata olive.
Click here to see a full listing of my Jenny Craig Recipe Creations!
Disclaimer: I receive a program discount from Jenny Craig; however, all of the opinions and comments about the program are exclusively my own and do not necessarily represent that of the brand.