Greek Chicken Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 294.1
- Total Fat: 12.2 g
- Cholesterol: 49.4 mg
- Sodium: 1,365.5 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 3.8 g
- Protein: 28.8 g
View full nutritional breakdown of Greek Chicken Salad calories by ingredient
Introduction
A healthy and very yummy take on a Greek salad! A healthy and very yummy take on a Greek salad!Number of Servings: 4
Ingredients
-
2 chicken, breast, skinless, boneless halves
1 tablespoon lemon juice
1 tablespoon oil, olive
1 tablespoon oregano, fresh, or 1 teaspoon dried
2 clove(s) garlic, minced
1/4 teaspoon pepper, black ground
3 medium cucumber(s), seeded and coarsely chopped
2 medium tomato sauce, low sodium, red or yellow, coarsely chopped
1/2 cup(s) onion(s), red, sliced
lettuce, mixed greens
1/3 cup(s) dressing, reduced-calorie creamy cucumber
1/2 cup(s) cheese, feta, crumbled
1/4 cup(s) olives, Kalamata, pitted
Directions
Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine lemon juice, oil, oregano, garlic, and pepper. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
Meanwhile, in a medium bowl, toss together cucumbers, tomatoes, and red onion.
Drain chicken, discarding marinade. Preheat oven to 375 degrees. Place chicken in non-stick pan on the stove top over medium to high heat. Brown chicken on both sides and transfer to an over-safe pan. Bake for 20 minutes or until tender and no longer pink (170°F), turning once.
Transfer chicken to a cutting board; cut into bite-size pieces. Toss with cucumber mixture. If desired, serve on salad greens. Drizzle salad dressing over. Sprinkle with feta cheese and olives.
Number of Servings: 4
Recipe submitted by SparkPeople user ETOWLE30.
Meanwhile, in a medium bowl, toss together cucumbers, tomatoes, and red onion.
Drain chicken, discarding marinade. Preheat oven to 375 degrees. Place chicken in non-stick pan on the stove top over medium to high heat. Brown chicken on both sides and transfer to an over-safe pan. Bake for 20 minutes or until tender and no longer pink (170°F), turning once.
Transfer chicken to a cutting board; cut into bite-size pieces. Toss with cucumber mixture. If desired, serve on salad greens. Drizzle salad dressing over. Sprinkle with feta cheese and olives.
Number of Servings: 4
Recipe submitted by SparkPeople user ETOWLE30.