Greek-Style Chicken Salad

Greek-Style Chicken Salad

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From: Diabetic Living Magazine

Transform leftover chicken into a fresh Mediterranean-style salad with bottled vinaigrette, plenty of veggies, feta and olives.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 cups Shredded Chicken Master Recipe (see associated recipe)
  • ½ cup bottled reduced-calorie Greek vinaigrette salad dressing, divided
  • 1 teaspoon finely shredded lemon zest
  • ½ teaspoon dried oregano, crushed
  • 6 cups torn romaine lettuce
  • 1½ cups chopped cucumber (1 medium)
  • 1 cup grape tomatoes, halved
  • ¾ cup chopped yellow sweet pepper (1 medium)
  • ½ cup thinly sliced red onion, rings separated
  • ½ cup crumbled reduced-fat feta cheese (2 ounces)
  • ¼ cup pitted Kalamata olives, halved
  • Lemon wedges for garnish (optional)

Preparation

  • Prep

  • Ready In

  1. In a medium bowl, combine chicken, ¼ cup vinaigrette, lemon zest and oregano; set aside.
  2. Meanwhile, in a large salad bowl, toss lettuce with the remaining ¼ cup vinaigrette. Spoon 1½ cups lettuce into each of four shallow bowls. Top each with about ⅓ cup cucumber, ¼ cup tomatoes, 3 tablespoons sweet pepper, and 2 tablespoons onion. Add chicken mixture to the center of each. Sprinkle with 2 tablespoons feta and 1 tablespoon olives. If desired, serve with lemon wedges.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 220 calories; 8 g fat(3 g sat); 4 g fiber; 13 g carbohydrates; 25 g protein; 126 mcg folate; 85 mg cholesterol; 5 g sugars; 6,821 IU vitamin A; 87 mg vitamin C; 111 mg calcium; 2 mg iron; 481 mg sodium; 621 mg potassium
  • Nutrition Bonus: Vitamin C (145% daily value), Vitamin A (136% dv), Folate (32% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2½ vegetable, 2½ lean meat, 1 fat

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