Ingredients

The following ingredients have 4 Servings
  • 1 lb. cooked, chopped turkey breast ((454 grams; can substitute chicken breast))
  • 10 ounces mixed salad lettuce ((283 grams; I used spring mix))
  • 6 ounces fat-free feta, crumbled ((170 grams))
  • 4 Persian cucumbers, chopped
  • 20 ounces cherry tomatoes, halved ((567 grams))
  • 40 pitted kalamata olives ((approximately 120 grams))
  • 8 ounces roasted red peppers, sliced ((227 grams))
  • 14 ounces artichoke hearts, canned and packed in water, drained ((397 grams))
  • ½ medium red onion, chopped ((about 1 cup))
  • ¼ cup red wine vinegar
  • 2 tablespoons lemon juice, fresh squeezed
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano

Instruction

  • Chop the cooked turkey or chicken into ½-inch cubes (1.27 cm). Cut the Persian cucumbers in half lengthwise and then into ½-inch thick half-moons. 
  • The cherry tomatoes should be halved (or quartered if they are large). Slice the roasted red peppers into slices about ⅓-inch thick (0.8 cm) and drain and quarter the canned artichokes. Cut the red onion into ¼-½ inch dice (0.64-1.27 cm). 
  • Evenly distribute the mixed salad greens between four salad containers or bowls.
  • Top each container with ¼ of the turkey, feta, cucumbers, tomatoes, olives, red peppers, artichokes, and red onion.