This Greek-inspired, main-dish chicken salad is enhanced with feta cheese, tomatoes and kalamata olives and served with a low-fat cucumber dressing.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

30 mins
4 hrs 40 mins


Ingredient Checklist


Instructions Checklist
  • Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine lemon juice, oil, oregano, garlic, and pepper. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.

  • Meanwhile, in a medium bowl, toss together cucumbers, tomatoes, and red onion.

  • Drain chicken, discarding marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until tender and no longer pink (170 degrees F), turning once.

  • Transfer chicken to a cutting board; cut into bite-size pieces. Toss with cucumber mixture. If desired, serve on salad greens. Drizzle salad dressing over. Sprinkle with feta cheese and olives.

Nutrition Facts

331 calories; protein 37.6g 75% DV; carbohydrates 17.1g 6% DV; exchange other carbs 1; dietary fiber 3.2g 13% DV; sugars 7g; fat 12.4g 19% DV; saturated fat 3.2g 16% DV; cholesterol 94.7mg 32% DV; vitamin a iu 1360IU 27% DV; vitamin c 22.7mg 38% DV; folate 38.5mcg 10% DV; calcium 158.2mg 16% DV; iron 2.2mg 12% DV; magnesium 78.8mg 28% DV; potassium 949mg 27% DV; sodium 631.5mg 25% DV.