Feta Crumble Chicken Salad with Citrus Vinaigrette

Hot summer afternoons means gardening.  My garden has doubled from last season.  I have a special herb garden filled with cilantro, basil, mint, orange mint, rosemary, hot and spicy oregano, chives, and parsley.  Plus two huge planter boxes my husband made me stuffed with red, yellow, orange, and green peppers, serrano peppers, jalapeno peppers, green beans, carrots, several types of tomatoes, garden salsa peppers, okra, sugar peas, potatoes, and cucumbers.  I know—it’s a lot of plants!  (I have 15 basil plants! My backyard smells heavenly). But my goal is to be self-sufficient this summer and autumn, and I think I’m right on track.  With all these fresh vegetables and herbs, salads are a must!

One of the planter boxes my husband made for all my pepper plants


my patio and porch are filled with potted plants. my favorite.

Two of my friends started CrunchTime Fitness, a website focused on helping individuals attain their physical fitness and nutritional goals.  Thanks to them, I started and finished one round of p90x (next round to be started soon) and rejuvenated the way I look at food.  This salad has been modified from their recipe box.  The dressing was delicious! I plan to mix up this dressing with different salad variations throughout the summer.  It’s the perfect way to meet your veggie requirements on a hot, sunny day.


  • 4 tbsp juice from 1 medium sized orange
  • 4 tbsp balsamic vinegar
  • 2 tbsp honey
  • 2 tbsp olive oil
  • Salt and pepper
  • 2 chicken breasts
  • 6 cups chopped romaine lettuce
  • 2 oz crumbled feta cheese
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans
  • 1 cup diced pear
  • 1 handful of diced chives



Cut chicken breasts into slices.  Coat pan with cooking spray, and cook chicken thoroughly.

In small bowl, combine orange juice, balsamic vinegar, honey, and oil.  Whisk in salt and pepper to taste.

Mix together cooked chicken, lettuce, feta cheese, pears, cranberries, pecans, and chives. Pour in dressing and toss to coat.  Add fresh cracked pepper.  Enjoy!

We didn’t have any dried cranberries or pecans on hand so I substituted tomatoes instead to add some color to the dish. The tomatoes complimented the dressing, and I saved 2 WW points subing out the cranberries and pecans without sacrificing too much taste.

Serves 4. 1 1/2 cups per serving. 7 WW points per serving. 5 WW points per serving without cranberries and pecans.

Modified from CrunchTime Fitness

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  1. I love your garden! And I’m glad you found inspiration from one of my recipes! The dressing is so simple yet so delicious – makes you wonder why they add all that other stuff to bottled salad dressings… Thanks for the shout-out for our website!

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