Greek Chicken Salad Sandwiches
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 clove garlic minced
- salt and freshly ground black pepper to taste
- 1/4 cup sour cream
- 1/2 cup feta cheese crumbled
- 1/3 cup chopped red onion
- 1 lb boneless skinless chicken breasts cooked, chilled to cool and diced*
- 1 cup diced mini persian cucumbers
- 3/4 cup sliced grape tomatoes (i sliced each into 3 slices
- 1/4 cup diced kalamata olives
- 3 tbsp sliced almonds (optional)
- 1/2 cup non-fat or low-fat plain greek yogurt
- 1 tbsp chopped fresh dill (or 1 tsp dried)
- 1 tbsp chopped fresh parsley (or 1 tsp dried)
- 1 tbsp lemon juice preferably fresh
- Carbohydrate 10.3683925607006 g
- Cholesterol 346.652324670645 mg
- Fat 26.8183005456384 g
- Fiber 0.709337387989951 g
- Protein 117.378134780654 g
- Saturated Fat 15.9464194919034 g
- Serving Size 1 1 recipe (618g)
- Sodium 1306.8247468136 mg
- Sugar 9.65905517271066 g
- Trans Fat 2.62036876107152 g
- Calories 778 calories
To a mixing bowl add, diced chicken, cucumbers, tomatoes, feta cheese, red onion, Kalamata olives and sliced almonds. Add dressing and toss to evenly coat. Serve over bread, rolls, croissants, wraps, or in pita pockets. For best results serve within 3 hours of preparing (for best crunchiness of cucumbers and almonds), store in refrigerator.For the dressing:In a mixing bowl, whisk all of the dressing ingredients together to blend and season with salt and pepper to taste.*To cook the chicken I placed the raw chicken in the slow cooker, added 2 cups low-sodium chicken broth and a bit of salt and fresh ground black pepper then covered with lid and cooked on low heat until cooked through (4 - 6 hours depending on the size of the chicken breasts).Recipe Source: Cooking Classy
