Layered Salad with Chicken, Grapes and Feta

Chopped Layered Salad with Chicken, Grapes and Feta Cheese is a lovely light summer lunch. This robust salad is extremely satisfying and makes an excellent early afternoon meal.

Salad ingredients:

  • 1 head of romaine or leaf lettuce, chopped
  • 10-12 cherry tomatoes, halved
  • 1 small long English cucumber or 5 baby cucumbers, diced
  • 1 large avocado, cubed
  • 1 cup corn, thawed or canned
  • ½ red onion, finely diced
  • 1 cup grilled chicken breast, thinly sliced
  • 1 cup red or green seedless grapes (or both)
  • ½ cup crumbled feta cheese
  • ½ cup slivered almonds, toasted
  • Sliced boiled egg for garnish

Dressing ingredients:

  • 2 tbsp mango
  • 1 tsp celery seeds
  • 1 tbsp chopped fresh mint
  • 1 tbsp honey
  • 1 tsp dijon mustard
  • 2 tbsp sherry vinegar
  • ½ cup Parthena Extra Virgin Olive Oil
  • Parthena Mediterranian Sea Salt and fresh ground pepper to taste


  1. Mix together all the dressing ingredients in a small bowl or blender. Whisk in the olive oil in a slow and steady stream until incorporated.
  2. Layer the lettuce, tomatoes, cucumber, avocado, corn, red onion, chicken, grapes, feta cheese, and almonds in a clear glass bowl.
  3. Drizzle dressing over the chopped salad and toss to coat well. Top with a sliced boiled egg (optional) to garnish.


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