Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Chopped Greek Salad with Chicken for Two

:  July/August 2009

Your rating: None Average: 4.6 (52 votes)

Have a warm-weather supper on the table quickly with this Greek-inspired chicken salad. Feel free to substitute other chopped fresh vegetables, such as broccoli or bell peppers, for the tomatoes or cucumber. Use leftover chicken, store-roasted chicken or quickly poach a couple boneless, skinless chicken breasts while you prepare the rest of the salad. Serve with pita bread and hummus.


READER'S COMMENT:
"LOVE LOVE LOVE THIS!! "
Chopped Greek Salad with Chicken for Two Recipe

Makes: 2 servings, about 3 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 1/2 tablespoons red-wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons chopped fresh dill, or oregano or 1/2 teaspoon dried
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 3 cups chopped romaine lettuce
  • 1 1/4 cups chopped cooked chicken, (about 6 ounces; see Tip)
  • 1 medium tomato, chopped
  • 1/2 medium cucumber, peeled, seeded and chopped
  • 1/4 cup finely chopped red onion
  • 1/4 cup sliced ripe black olives
  • 1/4 cup crumbled feta cheese

More Healthy Recipe Ideas

You Might Also Like

Preparation

  1. Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomato, cucumber, onion, olives and feta; toss to coat.

Tips & Notes

  • Tip: If you don't have cooked chicken, poach 8 ounces chicken breast for this recipe. Place boneless, skinless chicken breast in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.

Nutrition

Per serving: 343 calories; 18 g fat ( 5 g sat , 7 g mono ); 89 mg cholesterol; 11 g carbohydrates; 31 g protein; 3 g fiber; 618 mg sodium; 656 mg potassium.

Nutrition Bonus: Vitamin A (140% daily value), Vitamin C (45% dv), Folate (31% dv), Potassium (19% dv), Calcium (15% dv).

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 3 1/2 lean meat, 2 fat


More From EatingWell

Recipe Categories

Style/Theme
Everyday favorites
One dish meals
Quick (total 30 min. or less)
Cooking for 2
Health & Diet Considerations
Gluten free
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High potassium
Type of Dish
Main dish, combination meal
Main dish, poultry
Salad, main dish
Ease of Preparation
Easy
Total Time
30 minutes or less
Ethnic/Regional
Greek
Mediterranean
Servings
2
Main Ingredient
Chicken
Preparation/ Technique
No-cook
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Publication
July/August 2009
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner