Greek Salad with lemon garlic chicken, marinated olive salad, quick pickled red onions, crumbled feta cheese, garlic stuffed kalamata olives, tiny grape tomatoes, stuffed grape leaves, Greek salad dressing, pita chips as croutons, and a hearty dollop of hummus.
Scatter the torn lettuce over a serving platter.
Starting at one end of the platter, arrange the stuffed grape leaves, cherry or grape tomatoes, stuffed olives, pickled onions, sliced chicken, and marinated olive salad in rows. Add the pita chips to one side.
Just before serving, shake or whisk your dressing to recombine it, then drizzle over the salad. Toss to combine, then divide between serving plates. Dollop hummus in the center of each serving.
Divide the marinated olive salad between 5 quart jars or containers, followed by the kalamata olives, pickled onions, stuffed grape leaves, tomatoes, sliced chicken, and torn lettuce. Fix the lids tightly in place and refrigerate for up to 4 days. Pack the dressing, hummus, and pita chips separately.
To serve, turn the contents of the jar out onto a bowl or plate. Top with the pita chips, shake the dressing and drizzle over the top, dollop hummus on top, and enjoy!