Feta Chicken Salad Recipe
I grew up eating chicken because my father was the manager at a poultry facility, but this is the one dish that never gets boring. —Cheryl Lundquist, Wake Forest, North Carolina
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup crumbled feta cheese
- 4 teaspoons lemon juice
- 1/2 cup cherry tomatoes halved
- 4 teaspoons olive oil
- 2 cups shredded cooked chicken breasts
- 1/2 cup finely chopped red onion
- 1/2 teaspoon greek seasoning
- 1/2 cup chopped seedless cucumber
- 1/2 cup chopped sweet yellow pepper
- Carbohydrate 4.09068203342868 g
- Cholesterol 8.34375 mg
- Fat 3.18780021053974 g
- Fiber 0.741485900392054 g
- Protein 1.83186311098529 g
- Saturated Fat 1.57441836112966 g
- Serving Size 1 1 serving (61g)
- Sodium 106.791715544856 mg
- Sugar 3.34919613303663 g
- Trans Fat 0.154513337291 g
- Calories 50 calories
Directions In a large bowl, combine the first five ingredients. In a small bowl, whisk the lemon juice, oil, Greek seasoning, salt and pepper. Pour over chicken mixture; toss to coat. Refrigerate for at least 1 hour. Just before serving, sprinkle with cheese. Yield: 4 servings. Originally published as Feta Chicken Salad in Healthy Cooking August/September 2012, p54 Nutritional Facts 1 cup equals 198 calories, 9 g fat (2 g saturated fat), 63 mg cholesterol, 540 mg sodium, 5 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable 1 fat. Print Add to Recipe Box Email a Friend
