This High-Protein Greek Salad Will Be on Repeat All Summer Long

Ingredients

• 2 cups chopped cooked chicken breast
• 2 cans cannellini beans , 15.5 ounce
• 1 pint cherry tomatoes , drained
• 1 cup chopped mini cucumber
• 0.5 reds onion , diced
• 0.5 cups feta cheese
• 0.5 cups Kalamata olives , pitted and chopped
• 3 tablespoons red wine vinegar
• 3 tablespoons extra virgin olive oil
• 1 teaspoon dried Greek oregano
• 0.5 teaspoons sea salt , or to taste
• 0.5 teaspoons freshly ground black pepper , or to taste

Instructions

1. 1

   Combine beans, tomatoes, chicken, feta, cucumber, onion, olives, red wine vinegar, olive oil, oregano, salt, and black pepper in a large bowl; toss until well mixed. Serve immediately or refrigerate until chilled.