After I made my broccoli cheddar soup with bread and salad, my husband and I were talking about food. Good topic huh? I said to him that now we don’t need to go to Panera since the soup just as good. He refuted by saying that I still had to make frontega chicken and Greek salad before we can stop going to Panera. If you don’t know, we absolutely love frontega chicken and Greek salad from Panera. That is usually what we get with the exception of substituting salad with broccoli cheddar soup.
My challenge was on. I had to make those two dishes now. I tackled the easy one first. Tonight I made Greek salad with turkey sandwich on the side. And as with most recipes I get, I make modifications. This recipe was from is from a site dedicated to healthy living, That’s Fit. Well, if you have ever had Greek salad, you know it is not the healthiest of salads, so it was actually good that I found it!
(Serves 2)
Dressing
* 4 tablespoons olive oil
* 1 tablespoons fresh lemon juice
* 1/2 teaspoons fresh chopped garlic
* 2 teaspoons red wine vinegar
* 1/2 teaspoons dried oregano
* 1/2 teaspoons dried dill weed (I don’t like dill so I opted out with this one)
* salt and pepper, to taste
Salad
* 1 large plum tomatoes, coarsely chopped
* 1/2 cucumber, coarsely chopped
* 1/3 red onion, peeled, chopped
* 1/2 green bell pepper, coarsely chopped
* 1/4 cup pitted black olives, coarsely chopped
* 3 cups romaine lettuce, chopped
* 1/2 cup crumbled feta cheese
1. Whisk olive oil, lemon juice, garlic, vinegar, oregano and dill weed until well blended. Season to taste with salt and pepper.
2. Combine the salad ingredients, minus the cheese. Toss with dressing.
3. Sprinkle feta cheese over top and serve.
Now for the turkey sandwich, I used honey smoked deli turkey slices. I used the leftover wheat baguettes from the night before for the bread (toasted), along with pepper jack cheese, lettuce, onions, and mustard.
All in all, took me 20 minutes max to fix it all up. Next up is frontega chicken!
Here’s how mine turned out.

