Greek Salad with Chicken

Greek Salad ~ Super Salads

The bonus about this recipe is that it happens to make a delicious, refreshing, and flavor-packed meal; a fresh Greek salad loaded with feta cheese chunks, savory kalamata (black) olives, and a basic red wine vinaigrette.

This crisp, flavorful dish with chicken contains heart-healthy fat from the olives and 7 grams of fiber from all the fresh vegetables.

This salad is diabetic friendly.

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 lower cholesterol choice.

Homemade Greek style dressing, made from low-fat yogurt, is the key to this especially light, diabetic friendly 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!

Makes 6 Servings

Prep: 15 min.

Cook: 15 min.

Total: 30 min.

Ingredients:

Dressing

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

Salad

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)

Preparation;

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.

Set aside.

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.

Nutrition;

per serving

87 Calories

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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