Rating: 4.54 stars
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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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2009

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Recipe Summary test

total:
25 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

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 Facts

343 calories; protein 31.1g; carbohydrates 11.1g; dietary fiber 3g; sugars 4.8g; fat 18.5g; saturated fat 4.7g; cholesterol 89mg; vitamin a iu 6797.9IU; vitamin c 14.5mg; folate 125.9mcg; calcium 147.9mg; iron 2.1mg; magnesium 53.8mg; potassium 659mg; sodium 581.3mg; thiamin 0.2mg.
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