Greek Salad

2 c. cubed cooked chicken breast (optional)
2 T. thinly sliced green onions
1 T. minced parsley
2 T. butter
1/2 t. dried rosemary, finely crushed
1 c. walnut halves
Sliced cucumber
12 ripe olives, sliced
4 oz. feta cheese, crumbled
3 small ripe tomatoes, cut in wedges
Salad greens
Lemon Herb dressing

Prepare dressing and pour over chicken. Add green onions and parsley; mix. Cover and chill 1 hour or overnight.

Melt butter with rosemary and cook walnuts over low heat about 5 min., stirring occasionally, until lightly toasted. Drain on paper towel. (This step is optional. Can just add walnuts as a topping instead.)

To serve, add cucumber, olives, feta cheese, and walnuts to chicken and toss to mix. Serve chicken mixture and tomatoes arranged over greens.

Also works nicely without chicken and as an arranged salad with dressing simply poured over the top.

Serves 6 (but 2 can finish it!).

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