Ingredients
For the Salad
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2 cups grilled chicken or lamb, sliced
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4 cups mixed greens or chopped romaine (arugula is great too)
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1 cup cherry tomatoes, halved
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½ cup cucumber, sliced
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¼ cup Kalamata olives, pitted
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¼ cup red onion, thinly sliced
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¼ cup crumbled feta (optional)
For the Creamy Hummus Dressing
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¼ cup hummus (classic or flavored)
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2 tbsp extra-virgin olive oil
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2 tbsp fresh lemon juice
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1–2 tbsp water, to thin
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½ tsp garlic powder (or a small clove fresh garlic, minced)
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Salt & black pepper, to taste
Instructions
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Make the Dressing
Whisk hummus, olive oil, lemon juice, garlic powder, salt, and pepper until smooth. Add water a little at a time until it’s creamy and drizzle-able. Taste and adjust. -
Prep the Veggies
Wash and chop greens; halve tomatoes; slice cucumber and onion; pit olives.
Tip: Soak onion slices in ice water for 10 minutes to mellow the bite. -
Prepare the Protein
Grill or pan-sear chicken or lamb until golden and cooked through. Rest 5 minutes, then slice. -
Assemble
Add greens to a large bowl (or two bowls). Top with tomatoes, cucumber, olives, onion, and feta. Arrange sliced protein on top. -
Finish & Serve
Drizzle generously with hummus dressing and serve immediately.
Notes
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Marinate for flavor: 30 minutes in olive oil, lemon, oregano, and garlic elevates the meat.
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Consistency control: Too thick? Add water or lemon. Too thin? Whisk in more hummus.
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Meal prep win: Store dressing separately; add just before eating to keep greens crisp.