This Greek Chicken Salad is packed full of flavor and easily meets the goal of making half your plate veggies with the lettuce, tomatoes and cucumbers.
1 (9 oz) bag Romaine Lettuce
1 medium Cucumber, peeled and diced
2 Roma Tomatoes, diced
16 Kalamata Olives, pitted and cut in half
½ small Red Onion, thinly sliced
¼ cup reduced-fat crumbled Feta Cheese
2 cups Chicken, cooked and diced
16 baked Whole-wheat Pita Chips (about 1½ oz)
¼ cup Red Wine Vinegar
3 tbsp Olive Oil
¼ tsp Dijon Mustard
½ tsp Oregano
1/8 tsp Fresh Ground Black Pepper
In a medium bowl, mix together all salad ingredients except the pita chips.
In a small bowl, whisk together the dressing ingredients.
Pour the dressing over the salad and toss to coat.
Enjoy the pita chips on the side or break into bits and sprinkle over your salad for added crunch.
Tips & Notes
The health benefits of eating poultry are plenty. When this fowl comes in a lean breast, it’s low in fat and calories and high in protein, which makes it ideal for weight maintenance. Not to mention that this bird is jam-packed full of essential nutrients and vitamins.
Plus, with so many ways to prepare this plucky protein, your family won’t tire of chicken as a frequent weekly menu staple.
Homocysteine is an amino acid that can cause cardiovascular disease if levels are high in the body. Fortunately for us, eating chicken breast suppresses and controls homocysteine levels.
The chicken in this recipe provides a lean meat/protein source. Pick up a rotisserie chicken from your local grocery store deli for a real time-saver.
Substitute gluten-free pita chips and this recipe can be made gluten free.
Nutritional Information per Serving
Saturated Fat 3.8g
Dietary Fiber 4g
Source: American Diabetes Association
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