Chicken turns this Greek-inspired salad into a substantial main course. 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.
Whisk vinegar, oil, dill(or oregano), garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives and feta; toss to coat.
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; 619 mg Sodium; 659 mg Potassium
1 Carbohydrate Serving
Exchanges: 2 vegetable, 3 1/2 lean meat, 2 fat
If you don't have cooked chicken, poach 1 pound chicken breasts for this recipe. Place boneless, skinless chicken breasts 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (456g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 483 | ||
Calories from Fat: 307 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.1g | 45 % | |
Saturated Fat 10.1g | 50 % | |
Monounsaturated Fat 15.9g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 121.7mg | 37 % | |
Sodium 469.7mg | 16 % | |
Potassium 770.1mg | 20 % | |
Total Carbohydrate 12.3g | 4 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 8.7g | ||
Protein 31.2g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 483
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