Mediterranean Chicken Salad

Mediterranean Chicken Salad

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From: Diabetic Living Magazine

The next time you grill or broil chicken breasts, cook some extra pieces to use in this salad. Or if you prefer, pick up some packaged cooked chicken breast strips or cubes at the grocery store.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • ⅓ cup lemon juice
  • 2 tablespoons snipped fresh mint
  • 2 tablespoons snipped fresh basil
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • ¼ teaspoon ground black pepper
  • 5 cups shredded romaine lettuce
  • 2 cups cut-up cooked chicken breast
  • 2 plum tomatoes, cut into wedges
  • 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
  • 2 tablespoons pitted Kalamata olives, quartered (optional)
  • 2 tablespoons crumbled reduced-fat feta cheese
  • 6 Whole kalamata olives for garnish (optional)


  • Prep

  • Ready In

  1. In a screw-top jar, combine lemon juice, mint, basil, olive oil, honey, and black pepper to make dressing. Cover and shake well.
  2. Place lettuce on a large platter. Top with chicken, tomatoes, garbanzo beans, the quartered olives (if using), and feta cheese. Drizzle with dressing. If desired, garnish individual servings with whole olives.

Nutrition information

  • Serving size: 1½ cup
  • Per serving: 237 calories; 8 g fat(1 g sat); 5 g fiber; 23 g carbohydrates; 20 g protein; 41 mg cholesterol; 8 g sugars; 292 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 2 lean protein, 1½ fat, 1 starch, 1 vegetables

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