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

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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; 12.4 g total fat; 3.2 g saturated fat; 95 mg cholesterol; 632 mg sodium. 949 mg potassium; 17.1 g carbohydrates; 3.2 g fiber; 7 g sugar; 37.6 g protein; 1360 IU vitamin a iu; 23 mg vitamin c; 39 mcg folate; 158 mg calcium; 2 mg iron; 79 mg magnesium;