Greek-Salad with Chicken
Greek-Salad ~ Super Salads
This crisp, flavorful Greek-salad with chicken contains heart-healthy fat from the olives and 7 grams of fiber from all the fresh vegetables.
This salad is
Large portions of low-cal veggies can stave off hunger by making your body think you're eating more than you actually are!
Here is one of my favorite year round salads that you can eat as a full meal.
And it's highly flexible, so you can adapt it to your own family's taste.
It's also a
Homemade Greek-style dressing, made from low-fat yogurt, is the key to this especially light,
fresh salad recipe.
It's easy to make and saves you money while skipping the additives found in most bottled dressings.
Convenience is still close at hand, though, with store-bought rotisserie chicken and whole wheat pitas!
Yield: 6 Servings
Prep: 15 min.
Cook: 15 min.
Total: 30 min.
# 3/4 c. plain low-fat yogurt
# 2 Tbs. lemon juice
# 1 Tbs. red wine vinegar
# 2 tsp. oregano, finely chopped
# 2 small cloves garlic, minced
# sea salt
# ground black pepper
# 1 bag (5 oz.) salad greens (the darker the greens, the better)
# 2 cooked rotisserie chicken breasts, skinned and cut into bite-sized chunks
# 1 pint grape or cherry tomatoes, halved
# 3 English cucumbers, peeled and sliced
# 1 c. kalamata olives, sliced
# 1/2 small red onion, thinly sliced
# 1/2 c. feta cheese, crumbled
# 4 whole wheat pitas (8" each)
1. To make the dressing: In a small bowl, combine the yogurt, lemon juice, vinegar, oregano, and garlic.
Season to taste with salt and pepper.
2. To make the Greek-salad:
Rub large salad bowl with garlic.
Combine the salad greens, chicken, tomatoes, cucumbers, olives, onion and feta.
Add the dressing and toss gently to combine.
3. Wrap the pitas in a paper towel, warm them in a microwave for 15 to 20 seconds, and serve with the salad.
2.8 g. Protein,
5.7 g. Fat,
7.3 g. Carbohydrates,
260.7 mg. Sodium,
285.2 mg. Potassium,
7.3 g. Fiber,
6 mg. Cholesterol.
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