Chicken salad
set rack at top of oven. Cut chicken breasts into 1-inch cubes. Place in a medium bowl and rub minced garlic into chicken. In a small bowl, whisk yogurt, mint, olive oil, cumin, kosher salt and black pepper. Pour one-third of dressing over chicken, stir and marinate 5 minutes. Place chicken on a greased baking sheet in a single layer. Broil until no longer pink in center, 4 minutes. In a large bowl, toss chicken with cucumber, cherry tomatoes and romaine. Divide among 4 bowls and drizzle with some of the remaining dressing. Serve with wedges of warmed pita bread.
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Serving Size: 1 Serving (334g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 323 | ||
Calories from Fat: 40 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 92.2mg | 28 % | |
Sodium 477.6mg | 16 % | |
Potassium 761.4mg | 20 % | |
Total Carbohydrate 25.9g | 8 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 24g | ||
Protein 42.6g | 61 % | |
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: 323
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