While my interest in salads fades in the colder months, I love having things on hand to eat for lunch that are already prepared. I first made this to deliver to friends, and have since made a batch every few days for a lunch salad that can sit. Cook your chicken in advance, and get chopping while that rests. It may be a bit of work up front, but I eat it for a few days after the chop-a-thon.

Not necessarily “Greek” in theme but I have been adding the smallest anchovy to most of my dressings for a tiny bit of depth. It works here!