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Greek Chicken Salad

Greek Chicken Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Adobe Stock.
Summary
Want to eat a restaurant-style salad at home? This Greek Chicken Salad is packed full of heart-heart healthy olive oil and vegetables, plus chicken for protein, making it a full meal in a bowl. Pita chips add crunch, while keeping this Mediterranean meal low in carbs. This recipe is great for meal prepping—just store the dressing separately.
  • Prep time
    15 min
  • Servings
    4 Servings
  • Serving size
    about 2 heaping cups
Dinner Gluten-Free Lunch Quick & Easy Salads Veggie Rich Mediterranean
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    about 2 heaping cups
  • Amount per serving Calories 340

  • Total Fat 19g
    • Saturated Fat 3.9g
    • Trans Fat 0g
  • Cholesterol 65mg
  • Sodium 410mg
  • Total Carbohydrate 16g
    • Dietary Fiber 4g
    • Total Sugars 3g
    • Added Sugars 0g
  • Protein 25g
  • Potassium 530mg
  • Phosphorus 235mg

Choices/Exchanges: 1 Nonstarchy vegetable, 1/2 Starch, 3 Lean protein, 3 Fat

Dinner Gluten-Free Lunch Quick & Easy Salads Veggie Rich Mediterranean
Ingredients

Ingredients

  • chopped romaine lettuce
    1 (9-oz) bag
  • medium cucumber (peeled and diced)
    1
  • roma tomatoes (diced)
    2
  • pitted kalamata olives (cut in half)
    16
  • small red onion (thinly sliced)
    1/2
  • reduced-fat crumbled feta cheese
    1/4 cup
  • diced cooked chicken (diced)
    2 cup
  • red wine vinegar
    1/4 cup
  • olive oil
    3 tbsp
  • Dijon Mustard
    1/4 tsp
  • dried oregano
    1/2 tsp
  • black pepper
    1/8 tsp
  • baked whole wheat pita chips
    16 chips (about 1 1/2 oz total)

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Directions

Directions

  1. In a medium bowl, mix together the lettuce, cucumber, tomatoes, olives, red onion, cheese, and chicken. For meal prepping, evenly divide the salad between 4 meal prep containers (about 2 heaping cups each).

  2. In a small bowl, whisk together the vinegar, olive oil, mustard, oregano, and pepper.

  3. Pour the dressing over the salad and toss to coat. Or, store the dressing separately, and drizzle over the salad just before serving.

  4. Enjoy the pita chips on the side or break into bits and sprinkle over your salad for added crunch.

  5. DIY: Try making your own pita chips! Use 1 whole wheat pita (6 1/2" diameter or about 2 oz.). Cut the pita in half and cut then each half into quarters. Separate each piece for a total of 16. Place on rimmed baking sheet and spray lightly with olive oil nonstick spray. Turn over each piece and spray the other side. Bake at 375 degrees F for about 10 minutes or until crisp.

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