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

Ingredients

• 2 cups chopped cooked chicken breast

• 2 (15.5 ounce) cans cannellini beans, drained and rinsed

• 1 pint cherry tomatoes, drained

• 1 cup chopped mini cucumber

• 1/2 red onion, diced

• 1/2 cup crumbled feta cheese

• 1/2 cup Kalamata olives, pitted and chopped

• 3 tablespoons red wine vinegar

• 3 tablespoons extra virgin olive oil

• 1 teaspoon dried Greek oregano

• ½ teaspoon sea salt, or to taste

• ½ teaspoon freshly ground black pepper, or to taste