Mediterranean-Style Chef Salad Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 tablespoons - Olive oil
  • 1 pounds - Extra-lean ground chicken or turkey
  • 1 cans - Kidney beans, Drained & rinsed
  • 1 bunches - Green onions, including tops, Chopped
  • 1 heads - Romaine lettuce, May use packaged romaine mix
  • 1 bags - Baby Kale, Medley or Power Greens
  • 1 whole - Large, ripe tomato, Sliced
  • 1 whole - Large, ripe avocado, Peeled & sliced
  • Salad Dressing
  • 1/2 cups - Plain Greek Yogurt
  • 3 tablespoons - Basil pesto
  • - Juice of 1/2 lemon
  • Directions:

    1. Heat oil in a large skillet. Add chicken; cook 5 to 7 min., breaking into small pieces with edge of cooking spoon. Season w/ salt and pepper. Add beans; cook and stir a few more minutes or until meat is done and beans are hot. Remove skillet from heat. Stir in green onions and set aside.
    2. Whisk together (or combine) dressing ingredients in a small bowl.
    3. Tear romaine into bite-sized pieces; arrange romaine and kale around outer edges of a serving platter; spoon chicken mixture into center of platter. Top salad with tomato and avocado slices; drizzle with dressing and serve.

    Brief Description

    Very tasty summer salad!!

    Main Ingredient:

    Romaine lettuce; Extra-lean ground chicken or turkey

    Category:  Salads

    Cuisine:  Mediterranean

    Prep Time: 15 min
    Cook Time: 10 min


    HEB Primo Picks

    Posted By:


    Posted On:

    May 20, 2013

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