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

Directions:

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.