Chopped Greek Salad with Chicken for Two

baggins706

Ingredients

U.S. Metric Conversion chart

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

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Directions

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.

Exchanges: 2 vegetable, 3 1/2 lean meat, 2 fat. Carbohydrate Servings: 1. Nutrition Bonus: Vitamin A (140% daily value), Vitamin C (45% dv), Folate (31% dv), Potassium (19% dv), Calcium (15% dv).

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Tips & Techniques

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.


Nutritional Information
(per serving)

Calories 343
Total Fat 18g
Saturated Fat 5g
Cholesterol 89mg
Sodium 618mg
Total Carbohydrate 11g
Dietary Fiber 3g
Sugars --
Protein 31g
Calcium --

onyxlibra7

BUMP!

themommie

YUM thanks for sharing. I love finding new recipes

miqisha

Thanks for sharing

Mellie13

bump

anderson8480

That sounds delicious! Thanks for sharing!