Greek Chicken Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/3 cup crumbled feta
- 1 tablespoon extra-virgin olive oil
- 1/2 cup thinly sliced red onion
- 2 tablespoon fresh lemon juice
- 1/4 cup chopped fresh dill
- 1 1/2 cups cherry tomatoes
- 1/4 cup chopped pitted kalamata olives
- 2 whole-wheat pitas
- 8 cups shredded romaine lettuce
- 1 can (10 ounces) chickpeas, drained and rinsed
- 1/2 cup sliced radish
- 1 green bell pepper, cored, seeded and cut into strips
- 1/2 cucumber, peeled and sliced
- 2 cups bite-size, skinless pieces roasted chicken
Preparation Heat oven to 200°F. Wrap pitas in foil and place in oven. Toss next 11 ingredients in a bowl. Whisk juice and oil in another bowl, drizzle over salad, then toss and divide among 4 plates. Remove pitas from oven, cut into quarters and serve 2 with each salad. Nutritional analysis per serving: 433 calories, 14.8 g fat (3.6 g saturated), 45.7 g carbs, 9.7 g fiber, 31.3 g protein Nutritional analysis provided by Self
Preparation Heat oven to 200°F. Wrap pitas in foil and place in oven. Toss next 11 ingredients in a bowl. Whisk juice and oil in another bowl, drizzle over salad, then toss and divide among 4 plates. Remove pitas from oven, cut into quarters and serve 2 with each salad. Nutritional analysis per serving: 433 calories, 14.8 g fat (3.6 g saturated), 45.7 g carbs, 9.7 g fiber, 31.3 g protein Nutritional analysis provided by Self
