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Greek Style Chicken Salad
Nb persons: 6
Yield:
Preparation time: 15 minutes
Total time: 30 minutes
Source:
| Replacing mayonnaise or bottled dressings with yogurt is a simple way to cut back on fat without sacrificing flavor. Dressing | |
| ¾ c | plain low-fat yogurt |
| 2 Tbsp | lemon juice |
| 1 Tbsp | red wine vinegar |
| 2 tsp | oregano, finely chopped |
| 2 sm cloves | garlic, minced |
| Salt | |
| Ground black pepper | |
| Salad | |
| 1 bag (5 oz) | salad greens |
| 2 cooked rotisserie chicken breasts, skinned and cut into chunks | |
| 1 pint | grape tomatoes, halved |
| 3 kirby cucumbers, peeled and sliced | |
| 1 c | kalamata olives, sliced |
| ½ sm | red onion, thinly sliced |
| ½ c | feta cheese, crumbled |
4 whole wheat pitas (8" each)
1. TO MAKE THE DRESSING: In a small bowl, combine the yogurt, lemon juice, vinegar, oregano, and garlic. Season to taste with salt and pepper. Set aside.
2. TO MAKE THE SALAD: In a large bowl, combine the salad greens, chicken, tomatoes, cucumbers, olives, onion, and feta. Add the dressing and toss gently to combine.
3. WRAP the pitas in a paper towel, warm them in a microwave for 15 to 20 seconds, and serve with the salad.
NUTRITION (per serving) 270 cal, 18 g pro, 35 g carb, 5 g fiber, 8 g fat, 3 g sat fat, 540 mg sodium
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